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4 Tbsp. butter
2 c. shredded carrots
4 c. chicken stock
2 c. milk
1 c. Velveeta
1 diced onion
3 stalks celery, chopped
16 oz. frozen cheese tortellini
2 c. whipping cream
4 c. cooked diced chicken

Melt butter in large pot. Add onion, carrots and celery; saute. Add
stock and bring to a boil; add pasta. Cook 12 to 15 minutes. Reduce
heat. Add milk, cream, cheese and chicken. Cook over low heat
cheese melts.

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