Slow Cooker Chicken Tortellini Soup
Slow cooker chicken tortellini soup: chicken breast, carrots, celery, onion and garlic cooked on low in chicken broth with bay leaves and Italian seasoning, shredded, then cheese tortellini cooked in for the last 15 minutes. Serves 6.
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Ingredients
- 1 1/2 pounds boneless chicken breast thawed
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups low sodium chicken broth
- 1 cup water
- 2 bay leaves
- 1 teaspoon Italian seasoning or more to taste
- 2 cups cheese tortellini added uncooked at the end
- fresh parsley chopped, for serving, optional
- salt and pepper to taste
Instructions
- Put the carrots, celery and onion in the slow cooker first, then add the thawed chicken, garlic, broth, water, bay leaves and Italian seasoning. Leave the tortellini out.
- Cook on low for 6 hours, keeping the lid on except to stir or check. The chicken is done when it is cooked through, very tender, and a food thermometer reads 165°F.
- Lift the chicken out of the slow cooker. Shred it or cut it into cubes, then stir it back into the soup.
- Stir in the cheese tortellini and cook for 15 minutes, or until they are cooked all the way through.
- Season with salt and pepper to taste. Take out the bay leaves and serve right away, topped with chopped parsley if you like.
Notes
Thaw the chicken before it goes into the slow cooker. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days; reheat to a rolling boil, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 278kcalCarbohydrates: 21.5gProtein: 33.7gFat: 5.8gSodium: 794mgFiber: 2.3gSugar: 3.7g