Chicken Tortellini Soup
Ingredients
- 3 chicken breasts cooked and cubed or shredded.
- 3 carrots peeled and sliced or diced.
- 3 celery stalks sliced or diced.
- 1 bay leaf
- 8-12 cups chicken broth we like lots of broth. I feel like the amount of broth, (liquid) is a personal choice.
- 1 cube chicken bouillon.
- 1 tsp thyme crushed.
- Salt and pepper to taste.
- 1 pkg frozen tortellini gluten-free if needed.
- Fresh parsley for garnish. optional
Instructions
- In a large kettle saute chopped vegetables in a small amount of broth for about 3-5 minutes.
- Add bay leaf and thyme, cook 1 minute more.
- Add cubed or shredded chicken, (or turkey) 8 cups of broth, and bouillon cube. Bring to a boil, reduce heat and simmer for 20-30 minutes. Add up to 12 cups of broth if preferred.
- During the last 10 minutes or so, add tortellini to the soup or you can cook the tortellini and pasta in a separate kettle if some of your family or guests are gluten-free.
- I allow people to add their own cooked pasta to their bowls since half of us are gluten-free.