Creamy Tortellini Soup

4 cups water
2 bone- in chicken breasts
1 cup diced onions
1/4 cup chopped celery
1/4 cup minced fresh parsley
1 bay leaf
1 t. salt
1/4 t. ground white pepper
2 potatoes, diced
4 green onions, chopped
3 cubes chicken bouillon
1/2 t. seasoning salt
1/2 t. poultry seasoning
4 cups milk
1 lb. frozen tortellini
1/4 cup margarine
1/4 cup all-purpose flour
1 pinch ground nutmeg
Grated Parmesan cheese for top

Simmer water, chicken breasts, diced onions, celery, minced parsley, bay leaf, salt and pepper in Dutch oven until chicken is tender.
Remove bay leaf, and discard.
Remove chicken; let cool, and then dice.
Add potatoes, green onions, bouillon cubes, seasoning salt, and poultry seasoning to broth; Simmer for 15 minutes. Add milk, the tortellini, and the chicken; return to simmer
Melt margarine over medium heat; Add flour, stirring constantly, until mixture begins to brown. Add to soup, blending well.
Let soup stand 20 minutes to meld flavors.
Garnish with nutmeg and Parmesan.

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