Sometimes you just need some chicken soup. My son loves homemade chicken soup year round but now that we are coming into fall he loves it in his lunch all the time. It is so simple to make a large pot of it in the slow cooker and then freeze it in individual portions for lunches.
I added a twist to this for dinner by adding cheese tortellini at the end of the cooking time. Both kids thought this would be delicious with a spicy sausage tortellini to add a bit of a kick to the dish.
This is a nice, hearty, comforting dish. It reminds me a bit of an old-fashioned homemade chicken soup. You can add and subtract vegetables as you like and add spices to your liking too. Play with it and see what works for your family!
tip: Tortellini does not sit well in the soup or reheat well. If you plan on serving it over several meals add tortellini just before reheating. Do not freeze the tortellini in the soup.
Chicken Tortellini Soup
- 1 1/2 lbs. chicken breast, cut into small chunks
- 3 quarts chicken stock
- 1 onion, diced
- 2-3 stalks celery, sliced
- 6 oz baby carrots, sliced into thirds
- 1 teaspoon garlic powder
- black pepper and salt, to taste
- 24 oz frozen tortellini
- In a large slow cooker mix chicken, chicken stock, onion, celery, carrots, and garlic powder. Cook on low for 6-7 hours.
- Thirty minutes before serving mix in tortellini. Add salt and pepper to taste. Cover and cook for 20-30 minutes until tortellini are heated through. DO NOT OVER COOK TORTELLINI OR IT WILL TURN TO MUSH.
- Serve hot.