Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts or thighs
- 2 tablespoons (30ml) olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups (1.9 liters) chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 package (about 9 ounces or 255g) cheese tortellini, fresh or frozen
- 1/4 cup (15g) chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
- Toss in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the chicken pieces, bay leaves, and dried thyme. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the tortellini, cooking according to package directions (about 5–7 minutes) until tender.
- Remove the bay leaves, season the soup with salt and pepper to taste, and stir in the chopped parsley.
- Ladle the soup into bowls and enjoy it hot with extra parsley sprinkled on top if desired.
Notes
This soup can be made in advance and stored in the refrigerator for up to 3 days. It often tastes better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free