Prep Time: 5 mins | Cook Time: 6 hrs 15 mins | Total Time: 6 hrs 20 mins | Yield: 6 Servings
This soup is so heartwarming! Not only will it satisfy your cravings but also your soul! I kid you not! Give this recipe a try, and taste perfection yourself. Enjoy!
Ingredients:
1 ½ lbs. boneless chicken breast
3 cloves garlic, minced
1 tsp Italian seasoning or more to taste
3 medium carrots, peeled and diced
6 c low sodium chicken broth
3 stalks of celery, diced
salt and pepper to taste
2 c cheese tortellini
chopped fresh parsley for serving if desired
1 medium onion, diced
2 bay leaves
1 c water
Directions:
In a slow cooker, add all the ingredients aside from the tortellini. Stir everything until well combined.
Cover and seal the slow cooker, then cook the chicken for 6 hours on a low setting.
Remove the chicken from the slow cooker and transfer it onto a clean plate. Use two forks to shred it into small pieces.
Put the shredded chicken back into the slow cooker and stir until well blended with the soup.
Add the tortellini into the slow cooker, then cook for about 15 minutes. Add salt and pepper to season. Remove the bay leaves.
Sprinkle freshly chopped parsley on top to garnish.
Serve hot and enjoy!
Notes:
You can make this the night before. Just follow steps 1 to 4 and leave the tortellini out. Let it cool completely at room temperature, then transfer it into a large resealable bag. Place it inside the fridge. It can last up to 4 to 5 days or one month in the freezer.
When serving, thaw overnight, then add the tortellini and cook for a few minutes.
Place any leftovers in an airtight container, then place them inside the fridge.
Nutrition Facts:
Calories 300 kcal (15%) | Carbohydrates 24g (8%) | Protein 35g (70%) | Fat 7g (11%) | Saturated Fat 2g (10%) | Cholesterol 86mg (29%) | Sodium 381mg (16%) | Potassium 753mg (22%) | Fiber 3g (12%) | Sugar 4g (4%) | Vitamin A5138IU (103%) | Vitamin C 5mg (6%) | Calcium 87mg (9%) | Iron 2mg (11%)