Description
A comforting chicken tortellini soup that’s perfect for chilly evenings, featuring tender chicken, cheesy tortellini, and a melody of sautéed vegetables.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 package (about 9 ounces) cheese tortellini, fresh or frozen
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for about 5 minutes until tender.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the chicken, bay leaves, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the tortellini and cook according to package directions, around 5 to 7 minutes, until tender.
- Remove the bay leaves, and season the soup to taste with salt and pepper. Stir in parsley.
- Serve hot, garnishing with extra parsley if desired.
Notes
Consider adding leftover rotisserie chicken for convenience or customizing with your favorite vegetables.
