It’s fall and I’m craving soup! A bowl of hot soup is the perfect foil against the dropping temperatures. Plus, a slow cooker recipes makes it easy to cook a large batch for us and for my father-in-law. This slower cooker chicken tortellini soup recipe is from The Recipe Critic. It has everything a meal needs, protein, carb and plenty of veggies and it’s delicious!
Throw everything in the pot and 6 hours later, voila! This recipe is a definite keeper. You can follow the recipe on The Recipe Critic or my modified one below.
Chicken Tortilla Soup
Prep time: 30 mins Cook time: 6 hours
Serves: 6 – 8
Recipe note: I clean my chicken in part water/white vinegar for a cleaner taste. I divided the broth because my slow cooker holds 4 quarts. I heated the remaining broth and added back to the pot along with the tortellini to avoid any liquid bubbling over during the cooking process. Lemon juice is optional but it really helps to brighten up the soup.
3 – 4 pieces boneless, skinless chicken breast
4 carrots, peeled and sliced in half circles
3 stalks celery, sliced
1 small onion, diced
3 cloves garlic, minced
8 – 10 cups low sodium chicken broth, divided
2 bay leaves
1 teaspoon oregano
1 teaspoon thyme
3 cups tortellini
handful chopped fresh parsley
1/2 lemon, optional
salt and pepper to taste
Clean the chicken breast by trimming any fat. Rinse in 1:1 ratio of water and white vinegar and pat dry. Season with salt and pepper and place in the pot. Add all of the vegetables, spices and 6 cups of broth. Cook on low for 6 hours.
Remove bay leaves and discard. Remove the cooked chicken from the slow cooker and shred and add back to the pot. Add in the tortellini and remaining hot broth and cook for additional 15 minutes or until the pasta is cooked.
Season with salt and pepper to taste. Squeeze 1/2 lemon juice. Add 3/4 of chopped parsley. Sprinkle remaining parsley before serving.