Chicken Tortellini Soup

Chicken Tortellini Soup
Chicken Tortellini Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • You Will Need:

  • 1

    whole, roasted deli chicken, deboned and shredded

  • 3

    cloves garlic, smashed

  • 2

    large carrots, cut in circles

  • 1

    medium onion, diced

  • 2

    ribs celery, diced

  • 4

    sprigs fresh thyme

  • 2

    quarts low-sodium chicken broth

  • 4

    black peppercorns

  • 1

    bay leaf

  • 2

    Tbsp. chopped flat-leaf parsley

  • 1

    pound cheese tortellini, store bought

  • Kosher salt

  • 1/4

    cup finely chopped flat-leaf parsley

  • Parsley stems, for garnish

  • Grated Parmesan, for top of soup

  • 1

    crusty baguette to serve with soup

Directions

Set a large stockpot over medium heat. Add olive oil, garlic and thyme, and gently sauté until fragrant—about 2 minutes. Add carrots, onion and celery. Season with salt, and cook for 5 to 7 minutes. Pour in chicken broth, and add peppercorns, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes. Add shredded chicken to the pot of chicken soup and add tortellini. Bring to a boil, and cook for 2 to 3 minutes to allow the flavors to come together. Give it a final season with salt and pepper, and serve in shallow bowls with a small shower of parsley and grated Parmesan. Garnish with a parsley stems, and serve with some torn pieces of crusty bread.

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