Lemon Chicken Tortellini Soup
Description
Traditional chicken noodle soup is boring compared to this cheesy chicken tortellini soup. It's loaded with veggies, spices, spinach, mushrooms, chicken, and cheese tortellini.
Ingredients
12 oz. boneless, skinless chicken thighs
1 T. olive oil
2 T. butter
1 small onion, chopped
8 oz. sliced mushrooms
1 c. carrots, sliced
4 garlic cloves, minced
1/2 t. dried thyme
1/2 t. dried oregano
1/2 t. ground cumin
1 t. dried parsley
2 t. chicken bouillon
1/4 t. red pepper flakes
2 bay leaves
1 t. salt
1/4 t. pepper
9 c. chicken stock
15.25 oz. can sweet corn, rinsed and drained
12 oz. fresh cheese tortellini, not cooked
4 c. fresh spinach, loosely packed
2 T. lemon juice, plus more to taste
freshly grated Parmesan cheese, if desired for garnish
lemon zest, if desired
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Heat olive oil in a large Dutch oven over medium-high heat. Add chicken; sear on each side, about 2 minutes per side. Remove chicken from the pot. Set aside.
Add butter to the pot; heat over medium-high heat. Add onions and mushrooms; cook, stirring occasionally for 6 minutes. Add carrots; cook until tender, about 4 minutes. Add garlic and thyme; cook 30 seconds. Add remaining spices, corn, chicken stock and chicken back to the pan. Bring to a boil; cover and reduce to a gentle simmer, for 10 minutes. Remove chicken; let rest 2 minutes, then shred.
Meanwhile, bring soup back to a boil; add tortellini; boil 1-2 minutes or until tender. Remove from heat; stir in spinach, lemon juice and chicken. Taste and add additional lemon, salt, pepper, to taste. Remove bay leaves.
Garnish with freshly grated Parmesan cheese and lemon zest, if desired.
Preparation in a slow cooker:
Sear chicken as instructed above. Add uncut chicken to the bottom of a slow cooker that has been lined with a slow cooker liner for easy clean up, followed by all of the remaining ingredients except for the tortellini, spinach, lemon juice and Parmesan. Cover; cook on low heat 6 - 7 hours or on high for 3-4 hours.
When ready to serve, remove chicken to a cutting board; let rest 10 minutes. Meanwhile, add tortellini to the slow cooker (turn to high heat if on low). After 10 minutes, shred chicken and add back to slow cooker along with spinach and lemon juice. Tortellini should be about cooked by this time, approximately 15 minutes total. When tortellini is completely cooked and spinach wilted, taste and add additional lemon, salt, pepper to taste. Remove bay leaves.
Garnish with freshly grated Parmesan cheese and lemon zest, if desired.