This Easy Chicken Tortellini Soup has chopped vegetables, shredded chicken, cheesy tortellini, and a flavorful broth. Easy to cook on the stove or Crock Pot. The family loves it!
Ingredient
– One tablespoon extra-virgin olive oil– Chicken thighs or legs, 2 pounds skin-on bone-in– 3/4 tsp salt– ½ tsp freshly ground black pepper– 8 cups chicken broth– One medium onion– 3 Carrot– 3 celery rib– 2 bay leave– young thyme branch– 2-tablespoons coarsely chopped fresh Italian parsley– fresh dill– 10oz refrigerated tortellini
Direction
1
Salt and pepper chicken to brown. Cook oil in a Dutch oven or large soup pot on medium-high until shimmering. Skin-side down, brown chicken in pot for 4–5 minutes. Cook chicken for 4 minutes, turning.
2
Add broth, onion, carrots, celery, thyme, and bay leaves. Stir with a wooden spoon and scrape browned bits from the pan.
3
Boil the broth, cover partially, and reduce heat to low. Simmer until legs are cooked (30-60 minutes) or until chicken reaches 165°F (74°C). The cooking time depends on drumstick size and thickness).
4
Discard bay leaf and thyme sprigs. Shred chicken. Transfer the chicken to a cutting board from the soup. Shred the chicken into bite-sized pieces with two forks after removing the bone.
5
Return chicken to soup and simmer while cooking tortellini.
6
Cook tortelli one minute less than package instructions. My preferred method is a separate pot. Drain cooked barely al dente. Hot broth cooks tortelli without overcooking. Cook tortellini in soup broth to finish.
7
Serve the soup: Ladle soup into bowls with cooked tortellini. Adjust seasonings, including up to ½ teaspoon of salt, to taste. Add extra chopped parsley or dill.