Chicken Tortellini Soup From the Kitchen of: Karla Holdcraft

Chicken Tortellini Soup

From the Kitchen of: Karla Holdcraft
INGREDIENTS
2-3 T butter
2-3 carrots, sliced
2-3 green onions, minced
2-3 stalks celery, minced
1 lb. package mushrooms, sliced – optional
3 boneless, skinless chicken breasts
3 cans chicken broth
2 chicken bouillon cubes, dissolved in 2 cups boiling water
1 c white wine
1 c fat free sour cream
salt & fresh ground pepper to taste
Refrigerated cheese tortellini or ravioli or any cooked pasta
1-2 T fresh Italian parsley, chopped  

Melt butter in soup pot.  Sauté chicken, onions, carrots, celery
(mushrooms, if  
desired).  Add fresh ground pepper.  Remove chicken when done.  Cut into
bite-sized
pieces and set aside.  Sprinkle flour over vegetables and mix well to coat.  
Sauté for about 2-3 min.  Add wine, chicken broth, and bouillon/water.  Stir until
thickened and flour dissolves.  Add chicken and seasonings.  Bring to a low boil and reduce heat.  
Keep to a simmer.  Stir in sour cream.  Add cooked pasta about 10 min before serving.