Italian Chicken Tortellini Soup

By charlotteh371

Ingredients

• For the chicken:
• 1 pound skinless, boneless chicken breast tenders
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• For the soup:
• 3 tablespoons olive oil
• 4 large carrots, peeled and diced
• 4 stalks celery, diced
• 2 large onions, finely diced
• 8 cloves garlic, minced
• Big pinch of salt
• (2) 32 oz containers chicken stock
• 1 bay leaf
• 3 cups cheese tortellini
• 1 cup finely grated Parmesan cheese
• Juice of 1 lemon, plus more for serving
• 1/2 cup fresh parsley, chopped

Preparation

Step 1

Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with olive oil and sprinkle with spices. Place pan in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, transfer the chicken to a cutting board and shred it into small pieces using two forks.
2.While the chicken is roasting, prepare the soup.
3.Heat olive oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion; cook - stirring occasionally - for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low. Stir in tortellini and simmer for 10 minutes, or until the vegetables are soft and the tortellini is cooked. Stir in the shredded chicken, Parmesan cheese, lemon juice, and parsley. Taste soup and adjust seasoning as needed. Serve warm.