A little change up for this week’s lunches. A big batch of soup as we wait for the big rain/snow storm.

Chicken Alfredo Tortellini Soup

• 2 boneless chicken breasts, cubed
• 4 boneless chicken thighs, cubed
• 2 tsp olive oil
• 6 cups water
• 1 celery stalk, chopped
• 4 oz sliced carrots
• 1 small onion, chopped
• 2 sprigs parsley, snipped
• 1 bay leaf
• 1 tsp garlic
• 2 tsp salt
• ½ tsp pepper
• 20 oz bag cheese tortellini
• ½ cup half & half
• ¾ cup grated parmesan, plus additional for garnish

saucepan

In saucepan, heat oil, add chicken and brown lightly.  Add remaining ingredients, except cream & Parmesan.  Bring to a boil, stirring constantly for 1 minute.  Reduce heat, cover and let simmer over medium heat for 20-minutes.  Add half and half & Parmesan simmer 2-3 minutes; stirring constantly to make sure Parmesan doesn’t stick. Serve hot and garnish with additional Parmesan.