Lemon Chicken Tortellini Soup
User Reviews
5
Lemon Chicken Tortellini Soup
Description
This Lemon Chicken Tortellini Soup starts by pan-searing skinless, boneless chicken thighs seasoned with salt and pepper, then shredding them. Carrots, onions, and garlic are sautéed in butter to develop sweetness. Chicken broth is added along with fresh lemon juice and zest, chicken base, and seasoning, creating a flavorful citrus broth base. Fresh or refrigerated cheese tortellini and frozen peas are stirred in near the end to cook through without becoming mushy.
The soup balances rich, tender chicken with the fresh brightness of lemon and the softness of tortellini. Fresh dill adds an herby note, and Parmesan cheese can be sprinkled on top when serving for additional depth. The warm broth with its tender vegetables and pasta makes for a satisfying meal that combines creamy and tangy elements.
For leftovers, it's recommended to add tortellini only when serving to avoid soggy noodles, or cook tortellini separately and add to bowls individually. This helps maintain the soup's intended texture and freshness.
Ingredients
- 1 tablespoon olive oil divided
- 1¼ pounds chicken thighs skinless, boneless, fat removed
- salt to taste, kosher salt, pepper
- black pepper to taste, kosher salt, pepper
- 2 tablespoons butter unsalted
- 2 cups carrot cut crosswise ¼" thick, peeled, sliced
- 1½ cups yellow onion diced
- 1 tablespoon garlic minced
- 8 cups chicken broth low-sodium
- 1 teaspoon kosher salt Morton brand
- ¼ cup lemon juice freshly squeezed
- 2 tablespoons lemon zest fresh
- 1 tablespoons chicken base use more if needed, Better Than Bouillon, roasted flavor
- 9 ounces tortellini pasta use fresh/refrigerated, not dried, with cheese
- 1 cup peas frozen
- 1 tablespoon dill add more if you really like dill!, chopped, fresh
- Parmesan Cheese optional, freshly grated
Instructions
- Drizzle whole chicken thighs with ½ tablespoon of the olive oil, and toss to coat evenly. Season fairly generously with salt & pepper on both sides.
- Heat a large pot over medium to medium-high heat and add remaining ½ tablespoon of olive oil. Once olive oil is hot, add seasoned whole chicken thighs. Cook chicken for 12 to 15 minutes total, turning periodically, until chicken is no longer pink in the middle - total time will depend on the size of the chicken pieces. Transfer chicken to a plate. Once chicken has cooled a bit, shred it on a cutting board, using two forks. Set aside.
- While chicken is cooling, using the same large pot, turn heat down to slightly less than medium. Add butter to drippings in pot, and once melted, add carrots and onion. Stir occasionally, scraping the bottom of the pot with a wooden spoon. Cook until veggies have softened a bit, about 5 minutes. Then stir in the garlic and cook for 1 minute more.
- Add chicken broth to the pot. Turn the heat up to medium-high and bring mixture just to a boil. Then immediately turn the heat down to medium-low and toss in 1 teaspoon of kosher salt and the shredded chicken. Cover the pot, and simmer for 5 minutes.
- Stir in lemon juice and zest. Then taste test, and add 1 tablespoon or more of chicken bouillon for richer chicken flavor, plus additional salt & pepper, if needed.
- Add tortellini (see Notes below) and peas, and give a gentle stir to incorporate. Cook tortellini according to package directions, usually 4-8 minutes. If needed, turn heat up just a bit, to bring broth to a simmer. Do not boil rapidly.
- Stir in dill, then serve immediately. We like to grate fresh Parmesan over the top of our bowls, but that's completely optional.
Notes
- If reheating leftovers, add tortellini fresh to each serving to prevent mushy noodles.
- You can cook tortellini separately and add it to bowls as needed for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 451kcal | 23% |
| Carbohydrates | 30g | 10% |
| Protein | 41g | 82% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 154mg | 51% |
| Sodium | 1510mg | 63% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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