Easy Creamy Chicken Tortellini Soup Recipe
This Creamy Chicken Tortellini Soup is filled with tender chicken and bright veggies in a savory broth. There's nothing like a comforting bowl of soup on a chilly day.
Servings 6 servings
Ingredients
- 2 lbs cooked chicken shredded
- 14 oz bag of cheese tortellini
- 2 large leeks cut into ½ inch pieces
- 2 stalks of celery cut into ½ inch pieces
- 3 peeled carrots cut into ½ inch pieces
- 2 sprigs of fresh thyme
- 2 bay leaves
- 2 tbsp olive oil
- 1 tbsp butter salted
- 3 tsp seasoning salt I use RosaMae Seasoning
- 1 ½ tsp coarse black pepper
- 9 cups chicken broth
- 1 cup water
- ¼ cup cornstarch
- 1 cup half and half
Instructions
- In a large pot over medium high heat add in oil and butter.2 tbsp olive oil, 1 tbsp butter
- Once butter begins to melt, add in clean leeks. Stirring occasionally, allow the leeks to cook for about 4 minutes, or until softened.2 large leeks
- Next, add in celery, carrots, thyme, bay leaves, pepper, and seasoning salt.2 stalks of celery, 3 peeled carrots, 2 sprigs of fresh thyme, 2 bay leaves, 3 tsp seasoning salt, 1 ½ tsp coarse black pepper
- Add in chicken broth and lower heat to a simmer.9 cups chicken broth
- Cook for 20-25 minutes, or until carrots are tender.
- In a small bowl whisk 1 cup of water and cornstarch, then set to the side.1 cup water, ¼ cup cornstarch
- Once carrots are tender, add in the chicken and the tortellini.2 lbs cooked chicken, 14 oz bag of cheese tortellini
- Increase the heat to medium high heat, and cook for about 4-6 minutes.
- Next, pour in the water and cornstarch mixture.
- Stir until broth has thickened, then reduce the heat to low.
- Slowly pour in the half and half.1 cup half and half
- Stir and cook for about 5 more minutes.
- Turn the heat off, and remove the pot from the hot burner.
- Serve & enjoy!