Chicken Tortellini Soup
30 min
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 5 cups chicken stock
- 2 bay leaves
- 1 (9-ounce) package refrigerated three cheese tortellini
- 2 zucchini, cut in half lengthwise then sliced crosswise
- 1 tablespoon freshly squeezed lemon juice, optional
- 2 tablespoons chopped fresh parsley leaves
Instructions
5 steps
- 1
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste.
- 2
Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
- 3
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in chicken and tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in zucchini until tender, about 2 minutes.
- 4
Stir in lemon juice, if using, and parsley; season with salt and pepper, to taste.
- 5
Serve immediately.
Progress
0 / 5 steps
