Chicken and Herb Tortellini Soup
Warm, cozy and herby soup packed with shredded chicken, cheesy tortellini and delicious cooked vegetables.
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Servings: 12 servings
Calories: 270kcal
Equipment
- Stock Pot
- Sauce Pot
Ingredients
- ½ cup olive oil
- 4 tablespoon unsalted butter
- 2 chicken breasts shredded
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 cup matchstick carrots
- ½ cup flour
- 8 cups chicken broth
- ½ cup chicken stock
- 1 cup milk
- 1 package tortellini
- juice of one lemon
- 1 cup spinach chopped
- ¼ cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Cook the chicken any way you prefer and once cooled down, shred it.
- Chop up the onions and mince the garlic.
- In a stock pot, melt butter and add olive oil. Add garlic and onions and cook until fragrant.
- Add in matchsticks carrots and cook until softened.
- Add flour and mix in well to create a roux. Let the roux cook about 3 minutes to cook out the raw flour taste.
- Add in chicken broth and chicken stock. Mix into the roux well.
- Bring the soup to a simmer and allow it to simmer for 15 minutes uncovered.
- Add in the milk and mix well. Bring the soup to a boil. Reduce the heat immediately to medium low.
- Cook the tortellini according to the directions on the package.
- Add chicken, tortellini, chopped spinach, chopped parsley, lemon juice and salt and pepper into the soup and mix well. Cook about 5 more minutes on low heat and then serve fresh.
Notes
Save in a tupperware in the fridge. Heat up on the stove before serving.
Nutrition
Serving: 1cup | Calories: 270kcal | Carbohydrates: 17g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 743mg | Potassium: 381mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2293IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 2mg