Creamy Chicken Tortellini Soup

• 2 boneless skinless chicken breasts
• 3 clove garlic, crushed
• 3 tbsp all-purpose flour
• 4 cup milk
• 14 oz chicken broth
• 1 1/2 cup mushrooms, sliced
• 1 onion, chopped
• 1/2 tsp dried basil, crushed
• 1/4 tsp salt
• 1/4 tsp oregano, crushed
• 1/8 tsp cayenne pepper
• 9 oz tortellini
• 12 oz evaporated milk
• 6 cup baby spiniach
• 1 ground black pepper
• 1 grated parmesan cheese

1. Cut up and gently brown chicken.
2. Melt butter in a large stock pot.
3. Saute garlic and onions.
4. Add flour to sauteed onion and garlic to make a paste.
5. Cook for about five minutes.
6. Cooking the flour for at least five minutes lessens the starchy floor taste.
7. Gradually whisk the milk in to the paste.
8. Heat to a creamy sauce.
9. Stir in broth and whisk until smooth.
10. Stir in cooked chicken, mushrooms, basil, oregano, cayenne pepper.
11. Crushing the herbs together opens the flavor.
12. Cover and allow to slow cook for about an hour.
13. Stir in tortellini, ripped spiniach, and evaporated milk.
14. Cover and slowly simmer for another 45 minutes.

chicken breasts, clove garlic, flour, milk, chicken broth, mushrooms, onion, basil, salt, oregano, cayenne pepper, tortellini, milk, baby spiniach, ground black pepper, parmesan cheese

Taken from cookpad.com/us/recipes/365920-creamy-chicken-tortellini-soup (may not work)