Everyone’s favorite chicken noodle soup gets an upgrade using cheesy tortellini! So comforting and easy to make for any night!
5 stars (4 ratings)
Ingredients
2tablespoonsolive oil, divided
1poundboneless, skinless chicken thighs, cut into 1-inch chunks*
Kosher salt and freshly ground black pepper
2clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
½teaspoondried thyme
½teaspoondried oregano
5cupschicken stock
2bay leaves
1 (9-ounce)packagerefrigerated three cheese tortellini
2zucchini, cut in half lengthwise then sliced crosswise
1tablespoonfreshly squeezed lemon juice, optional
2tablespoonschopped fresh parsley leaves
Instructions
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste.
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.
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.
Stir in lemon juice, if using, and parsley; season with salt and pepper, to taste.
Serve immediately.
Notes
*Boneless, skinless chicken breasts can be substituted.