Lemon Chicken Tortellini Soup
Lemon chicken tortellini soup with shredded chicken, carrots, onion, peas, fresh dill, and cheese tortellini.
Servings: 6 servings
Ingredients
Ingredients
- 1 tablespoonolive oil divided
- 1 1/4 poundsskinless boneless chicken thighs with any large pieces of fat removed
- kosher salt & pepper to taste
- 2 tablespoonsunsalted butter
- 2 cupspeeled sliced carrots, cut crosswise 1/4" thick
- 1 1/2 cupsdiced yellow onion
- 1 tablespoonminced garlic
- 8 cupslow-sodium chicken broth
- 1 teaspoonMorton kosher salt
- 1/4 cupfreshly squeezed lemon juice
- 2 tablespoonsfresh lemon zest
- 1 tablespoonsBetter Than Bouillon Roasted Chicken Base use more if needed
- 9 ouncestortellini pasta with cheese use fresh/refrigerated, not dried
- 1 cupfrozen peas
- 1 tablespoonchopped fresh dill add more if you really like dill!
- freshly grated Parmesan optional
Instructions
Instructions
- Drizzle the chicken thighs with ½ tablespoon of the olive oil and toss to coat. Season both sides with kosher salt and pepper to taste.
- Heat a large pot over medium-high heat. Add the remaining ½ tablespoon olive oil. When the oil is hot, add the seasoned chicken thighs and cook 12–15 minutes, turning occasionally, until cooked through and no longer pink in the middle (internal temperature should reach 165°F). Transfer the chicken to a plate.
- When the chicken is cool enough to handle, shred it with two forks on a cutting board and set aside.
- Reduce the heat under the same pot to medium-low. Add the unsalted butter and melt. Add the peeled, sliced carrots and diced yellow onion, stirring occasionally and scraping the bottom of the pot, and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook 1 minute more.
- Pour in the low-sodium chicken broth, increase heat to medium-high, and bring just to a boil. Immediately reduce heat to medium-low, stir in the 1 teaspoon Morton kosher salt and the shredded chicken, cover, and simmer 5 minutes.
- Stir in the freshly squeezed lemon juice and fresh lemon zest. Taste the soup and, if you want a richer chicken flavor, stir in the Better Than Bouillon Roasted Chicken Base (start with 1 tablespoon and add more if needed). Adjust salt and pepper to taste.
- Add the tortellini (fresh/refrigerated, not dried) and the frozen peas; gently stir to separate. Maintain a gentle simmer (do not boil rapidly) and cook the tortellini according to the package directions, usually 4–8 minutes, until tender and the peas are heated through.
- Stir in the chopped fresh dill, then serve immediately. Top individual bowls with freshly grated Parmesan if desired.
Equipment
- Large Pot
- Cutting Board
- two forks
Notes
Notes
When adding the tortellini:
If you are planning to eat all the soup in one sitting, add all of the tortellini to the pot in Step 6. If you will have leftovers, I recommend only adding as much tortellini as you think you will eat with the first meal. Alternatively, you could cook the tortellini separately according to the package directions, drain, and reserve them – then just add the cooked tortellini to individual bowls of hot soup right before serving. Otherwise, when storing leftover soup in the refrigerator, the noodles soak up the broth, get mushy, and break down.
When adding the tortellini:
If you are planning to eat all the soup in one sitting, add all of the tortellini to the pot in Step 6. If you will have leftovers, I recommend only adding as much tortellini as you think you will eat with the first meal. Alternatively, you could cook the tortellini separately according to the package directions, drain, and reserve them – then just add the cooked tortellini to individual bowls of hot soup right before serving. Otherwise, when storing leftover soup in the refrigerator, the noodles soak up the broth, get mushy, and break down.