I love the changing seasons and the changes I make in my menu. This is why I know I could never live anywhere where the new seasons bring a weather change. I get so excited about the different seasons, and when fall comes I can’t wait to start making my soups, stews and chili. This past fall was no different. I tried out a few new soup recipes, and was pleased with the results. I always make a basic recipe for chicken noodle soup, but something about the addition of tortellini to this soup instead of plain noodles made it way more exciting and really tasty! You can use boneless, skinless chicken thighs in this recipe or chicken breasts. I like it either way, it is totally a personal preference. Enjoy this warm soup on a chilly fall, winter (or spring!) day with a loaf of hot crusty bread and a fresh salad. Dinner that night will pretty much be perfect! Comfort food at its finest.
- 1½ lbs chicken breasts or thighs, cubed
- 6 tbsp butter, divided
- ½ cup sweet onion, diced
- 2 garlic cloves, minced
- 5 carrots peeled and sliced
- 4 celery stalks, sliced
- 1 tsp salt
- ½ tsp pepper
- 2 tsp dried thyme
- ⅓ cup flour
- 8 cups chicken broth or stock
- 4 cups dry tortellini
- In a large stockpot or dutch oven, heat 3 tbsp butter until melted and bubbly. Add cubed chicken and cook until lightly browned. Remove chicken from pot and keep warm. Add remaining butter, onion, garlic, carrots and celery. Saute in pot for 5-7 minutes until vegetables are browned and tender. Add salt, pepper and thyme. Stir gently. Sprinkle in flour and coat the veggie mixture. Cook for 1 minute. Pour in broth and bring soup to a boil. Turn down heat, add chicken back in and add tortellini. Cook tortellini for time specified on package minus one minute. Turn off heat and serve.
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