2 tablespoons olive oil

1 small yellow onion diced

2 cloves garlic minced

2 medium carrots peeled and diced

3 celery stalks trimmed and diced

1/2 tablespoon dried oregano

1/2 tablespoon dried basil

1 teaspoon kosher salt plus more to taste, if using table salt cut in half to start (see note)

1/2 teaspoon black pepper plus more to taste

1/3 cup all-purpose flour

1 cup white wine

6 cups chicken stock

1 pound boneless skinless chicken breasts

1 pound cheese tortellini

1 cup heavy cream

Place a large stock pot over medium heat. Add the olive oil and heat.

2 tablespoons olive oil

Add in the diced celery, carrots, onions, and garlic. Then season with salt, pepper, oregano, and basil. Stir regularly, sautéing until the vegetables are tender, about 5 to 7 minutes.

1 small yellow onion,2 cloves garlic,2 medium carrots,3 celery stalks,1/2 tablespoon dried oregano,1/2 tablespoon dried basil,1 teaspoon kosher salt,1/2 teaspoon black pepper

Stir in 1/3 cup of all-purpose flour, allowing it to fully coat the vegetables.

1/3 cup all-purpose flour

Very slowly stir in the white wine. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. Then whisk in the chicken stock. It should take only about a minute to add both.

1 cup white wine,6 cups chicken stock

Once all of the stock is added, bring it to a boil. Then add in the chicken (cutting very big breasts in half to reduce their thickness). Reduce it to a simmer and cook for 25 to 30 minutes. Pull a chicken breast out after about 20 minutes and cut it in half to check its doneness (it should register 165 degrees Fahrenheit on an instant-read thermometer), being careful not to cook the chicken too long.

1 pound boneless skinless chicken breasts

Remove the fully cooked chicken and turn up the heat, bringing the liquid to a boil. Once boiling, add the tortellini and cook for the length of time indicated on the tortellini package.

1 pound cheese tortellini

While the tortellini is cooking, shred the chicken.

Once the tortellini is done cooking, remove the soup from the heat. Stir in the chicken and the heavy cream. Taste and add more salt and/or pepper to taste.

1 cup heavy cream

Notes

Because chicken stock varies so greatly in salt content from brand to brand, this recipe is purposefully under-salted. Add more salt at the end of the recipe (you may need up to 1 teaspoon more) until you reach the taste that you desire.

Make a note of how much more you add (if you use the same brand of chicken stock regularly) so next time you can add the amount you like upfront.

*adapted from https://www.simplejoy.com/