Cheesy Chicken Alfredo Soup

Ingredients

2 tbsp. butter

1 lb. chicken breasts

kosher salt

Freshly ground black pepper

1 large onion, diced

3 cloves garlic, minced

1/4 c. all-purpose flour

4 c. low-sodium chicken broth

1 c. half and half

9 oz. tortellini

2 tsp. crushed red pepper flakes

Fresh basil, for garnish

Directions

1. In a large pot over medium-high heat, melt butter. Cook chicken until cooked through and golden, 6 minutes per side, then season with salt and pepper and set aside. Once cool, dice.
2. Add onion to pot and cook until soft and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 2 to 3 minutes, then add chicken broth and half and half and simmer until thickened, 15 minutes.
3. Add tortellini to pot and cook until al dente, 10 minutes. Add diced chicken and season with crushed red pepper flakes, salt, and pepper.
4. Ladle into bowls and garnish with basil.

Source