Chicken Tortellini Soup

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 4 cups Chicken broth
  • 1/2 lb Chicken breast boneless skinless
  • 1 cup Carrot peeled and diced
  • 1/2 cup Celery diced
  • 2 tbsp Onion chopped
  • 1 cup Green Peas
  • 6 oz Cheese tortellini
  • 4 tsp All-purpose flour fully dissolved in double the amount of water to flour ratio
  • 1/2 cup Heavy cream
  • 4 tbsp Parmesan cheese
US Customary - Metric

Instructions

  • Bring the broth, chicken, carrot, celery, and onion to a boil in a pot over medium-high heat. Turn down to a simmer, and cook until the chicken reaches an internal temperature of 160°F. Remove the chicken from the heat and set aside.
  • Using 2 forks pull the chicken apart in opposite directions to shred. Return the shredded chicken to the pot.
  • Add the peas and tortellini to the pot and return to a simmer for about 5 minutes or until the tortellini is tender. (The tortellini will start to float when they are cooked.)
  • In a bowl mix together the flour with an equal amount of water (or a little more if needed) to form a smooth paste.
  • Add the heavy cream and bring to a simmer. Slowly stir in the flour/water mixture until the soup becomes thickened and creamy.
  • Taste and adjust the seasoning with salt and pepper. Ladle into bowls and sprinkle with parmesan to serve.

Nutrition

Calories: 385kcal | Carbohydrates: 31g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 97mg | Sodium: 1236mg | Potassium: 644mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6173IU | Vitamin C: 34mg | Calcium: 180mg | Iron: 2mg

Chicken Tortellini Soup

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 385 kcal

Ingredients
 
 

  • 4 cups Chicken broth
  • 1/2 lb Chicken breast boneless skinless
  • 1 cup Carrot peeled and diced
  • 1/2 cup Celery diced
  • 2 tbsp Onion chopped
  • 1 cup Green Peas
  • 6 oz Cheese tortellini
  • 4 tsp All-purpose flour fully dissolved in double the amount of water to flour ratio
  • 1/2 cup Heavy cream
  • 4 tbsp Parmesan cheese

Instructions
 

  • Bring the broth, chicken, carrot, celery, and onion to a boil in a pot over medium-high heat. Turn down to a simmer, and cook until the chicken reaches an internal temperature of 160°F. Remove the chicken from the heat and set aside.
  • Using 2 forks pull the chicken apart in opposite directions to shred. Return the shredded chicken to the pot.
  • Add the peas and tortellini to the pot and return to a simmer for about 5 minutes or until the tortellini is tender. (The tortellini will start to float when they are cooked.)
  • In a bowl mix together the flour with an equal amount of water (or a little more if needed) to form a smooth paste.
  • Add the heavy cream and bring to a simmer. Slowly stir in the flour/water mixture until the soup becomes thickened and creamy.
  • Taste and adjust the seasoning with salt and pepper. Ladle into bowls and sprinkle with parmesan to serve.

Nutrition

Calories: 385kcalCarbohydrates: 31gProtein: 24gFat: 18gSaturated Fat: 9gCholesterol: 97mgSodium: 1236mgPotassium: 644mgFiber: 5gSugar: 5gVitamin A: 6173IUVitamin C: 34mgCalcium: 180mgIron: 2mg
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