Cube the chicken and place in dutch oven or large pot on medium high heat. Season with salt, pepper, and garlic powder and cook until done. Remove from pot and set aside.
Add butter to the pot and melt. Add the onion, garlic, carrots and mushrooms. Season with salt, pepper, and thyme. Cook until veggies are tender.
Sprinkle in the flour and stir for 1 minute. Add the chicken broth, bay leaf, and cooked chicken. Stir constantly for 4 minutes until broth starts to thicken.
Add the half and half and stir until heated through then add the tortellini and cook for an additional 7 minutes.
Garnish with parlsey and Parmesan, if desired.