Cook the chicken any way you prefer and once cooled down, shred it.
Chop up the onions and mince the garlic.
In a stock pot, melt butter and add olive oil. Add garlic and onions and cook until fragrant.
Add in matchsticks carrots and cook until softened.
Add flour and mix in well to create a roux. Let the roux cook about 3 minutes to cook out the raw flour taste.
Add in chicken broth and chicken stock. Mix into the roux well.
Bring the soup to a simmer and allow it to simmer for 15 minutes uncovered.
Add in the milk and mix well. Bring the soup to a boil. Reduce the heat immediately to medium low.
Cook the tortellini according to the directions on the package.
Add chicken, tortellini, chopped spinach, chopped parsley, lemon juice and salt and pepper into the soup and mix well. Cook about 5 more minutes on low heat and then serve fresh.
Notes
Save in a tupperware in the fridge. Heat up on the stove before serving.