Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 large Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary, crushed lightly
  • 1 Bay Leaf
  • 1/2 cup Dry White Wine (Optional)
  • 6 cups High-Quality Chicken Stock (low sodium)
  • 5 lbs Boneless, skinless Chicken Breasts or Thighs (or 3 cups pre-cooked rotisserie chicken, shredded)
  • 1 (18 oz) package Cheese Tortellini (fresh or frozen)
  • 1/2 cup Heavy Cream
  • 1/4 cup fresh Parsley, chopped
  • Zest of 1 large Lemon
  • 2 Tbsp fresh Lemon Juice
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery (mirepoix). Sauté until softened and fragrant, about 8 to 10 minutes.
  2. Add minced garlic, dried thyme, and rosemary. Cook for 1 minute until aromatic, ensuring the garlic does not burn.
  3. If using, pour in the white wine. Scrape up any browned bits from the bottom of the pot and let the wine reduce by half (about 2 minutes).
  4. Add chicken stock and bay leaf. Bring to a gentle simmer. If using raw chicken, nestle the breasts or thighs into the liquid. Cover and simmer gently until the chicken is cooked through (internal temperature of 160°F or 71°C), about 15-20 minutes.
  5. Remove the cooked chicken, shred it using two forks, and set aside. Discard the bay leaf.
  6. Bring the broth back to a steady, rolling simmer. Add the tortellini. Cook according to package directions (usually 3-5 minutes) until they float and are tender.
  7. Reduce heat to low. Stir in the heavy cream, shredded chicken, fresh lemon zest, and lemon juice. Season generously with salt and pepper. Taste and adjust seasoning as necessary.
  8. Ladle the Chicken and Tortellini Soup into bowls immediately. Garnish heavily with fresh parsley and serve hot.