Chicken Tortellini Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs 15 mins
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Total Time
4 hrs 25 mins
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Servings
6 servings (2 cups each)
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Calories
380 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Tortellini Soup
Description
This Chicken Tortellini Soup recipe uses boneless skinless chicken breasts cooked gently with onion, carrot, celery, chicken broth, fresh or dried thyme, and a bay leaf in a slow cooker. After cooking, the chicken is shredded and returned to the pot where cheese tortellini is added and cooked until tender. The soup is then seasoned with salt and freshly ground black pepper and optionally garnished with fresh parsley.
The slow cooking allows the flavors from the vegetables and herbs to infuse the broth while keeping the chicken moist and tender. The cheese tortellini adds a soft, comforting texture and subtle richness to the soup, making it a filling and warming dish.
This soup yields about 12 cups and serves six people generously. It can be served on its own as a complete meal or with crusty bread on the side. Fresh parsley adds a bright herbaceous finish.
Leftovers keep well refrigerated up to four days. Substitutions for chicken cuts or using leftover cooked chicken are possible. Adjust tortellini cooking time according to package instructions if using frozen or dried varieties.
Ingredients
- 1 pound chicken breast see note 1, boneless skinless
- 1 medium onion peeled and finely chopped
- 1 medium carrot peeled and cut into coins
- 1 celery chopped, rib
- 8 cups chicken broth
- 2 teaspoons thyme or 1/2 teaspoon dried, minced fresh
- 1 bay leaf
- 18 ounces cheese tortellini see note 2, refrigerated
- salt freshly ground
- black pepper freshly ground
- parsley for garnish, optional, fresh, minced
Instructions
- In the bottom of a slow cooker, add chicken, onions, carrots, and celery. Add chicken broth, thyme, and bay leaf. Cover and cook on HIGH for 4 to 5 hours or LOW for 5 to 6 hours.
- Transfer chicken to a cutting board or bowl and shred with two forks. Return to slow cooker and add tortellini.
- Cook until tortellini is tender, about 10 to 15 minutes longer. Remove bay leaf, season to taste with salt and pepper, and garnish with fresh parsley if desired.
Notes
- The recipe makes about 12 cups, serving six, each about 2 cups of soup.
- Boneless, skinless chicken breasts are recommended, but other cuts may be used if shredded after cooking.
- Frozen or dried cheese tortellini can substitute fresh; adjust cooking time accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 cups each)
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 380kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 1617mg | 67% |
| Potassium | 607mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1783IU | 36% |
| Vitamin C | 26mg | 29% |
| Calcium | 156mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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