With tortellini, onion, carrot, and fresh broccoli, this substantial and savory chicken soup has an Italian flair. The soup was created during a 4-H culinary competition and has since become a household staple. It tastes great when heated again and served the following day.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (48 fluid ounce) can chicken broth
- 3 cups water
- 2 frozen skinless, boneless chicken breast halves – diced
- 1 small onion, diced
- 1 cup thinly sliced carrots
- 1 teaspoon lemon pepper
- 1 teaspoon dried oregano
- 1 dash garlic salt
- 2 cups fresh broccoli florets
- 1 (9 ounce) package frozen cheese tortellini
- ¼ cup grated Parmesan cheese
Instructions
- Bring the broth and water to a boil in a large pot, and mix in chicken, onion, and carrots. Season with lemon pepper, oregano, and garlic salt. Reduce heat to low, and simmer 25 minutes, or until chicken juices run clear.
- Stir the broccoli into the pot, and cook 10 minutes. Stir in the tortellini, and continue cooking 10 minutes, or until tortellini is al dente. Mix in the Paremsan cheese just before serving.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 1156 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Love the combination of veggies, chicken and tortellini, but the broth was bland. I agree with the others that you should use all broth, instead of diluting the broth with extra water. I ended up adding some Better Than Bouillon chicken flavor to correct the flavor. I would also double the seasonings called for. I found the cook time to be a bit excessive. The broccoli ends up being cooked for 20 minutes, which is too long. 10 is plenty, so you could add it in with the tortellini. If you’re going to make this for meal prep like I did, I suggest cooking the tortellini separately and only adding to the soup right before serving, to avoid it becoming mushy and absorbing all the liquid.
Made this soup today it turned out very good!
Very watery and lacks taste
This was very good, but I did add more seasoning and used less water. I used two 14oz cans of chicken broth and 2 soup cans of water. Probably needed a bit more liquid. I boiled for 20 minutes, added frozen broccoli, boiled another 7 minutes or so and added refrigerated tortellini. That only needed about 5 minutes and it was done. I added 1 tsp pepper, 1 tsp dried parsley, and 1 tsp dried thyme. Made this way it was flavorful and we all enjoyed it!
I have a family of 6 and make this often, everyone loves it. I pan cook the chicken first though because I like a golden brown chicken. Yum.
Being the lazy person I am, and since I had leftover chicken that i had already pulled apart and was in broth, I threw everything in the pressure cooker and cooked it on rice setting for 6 minutes. Done and good, will do again. The only thing I did was add some chicken cubes to the water and put in about a tsp of lemon juice, regular pepper and som garlic powder. Also not a big fan of oregano, might try basil instead next time.
Hmmm, sounds like a great twist to the standard chicken soup. I will try it out tonight with a couple of changes to the recipe but, overall looks good. Thnks to joan fo rthe idea!
Amazing.. loved it… added corn because we just love corn.. It’s a very good soup recipe!
Very satisfying chicken soup. Love the tortellini. Add more spice than it calls for though
This was quite yummy! I used zucchini instead of broccoli and it added a nice flavor all together. The only thing I would say to change, is definitely add a chicken boulin cube or two to it and add some black pepper or on top of the lemon pepper. Otherwise it will be slightly bland. All in all, I enjoyed this dish and so did my husband.
This was fairly bland.
Very good. My husband said next time I should leave out the broccoli and add more pepper, however, I thought it was just right.
I left out the broccoli, but otherwise kept things the same. It was really good, this will be a new staple in my menu’s thank you. I can’t believe the difference the parmesean made. Yummm…
The chicken came out stringy and icky tasting, but other than that it’s fine.
I made this soup tonight for my family. I’d have to say I was a little disappointed with it. First of all why add 3 cups of water to the chicken broth it just watered it down, I ended up adding some chicken bullion to it to bring some of the flavor back. Secondly adding the veggies the way stated in the instructions makes for some very over cooked veggies. I will make the soup again but next time I will not add the extra water, but extra broth. I’ll add the veggies the same time I add the tortellini and won’t have the soup simmer 25 minutes with the chicken before adding the veggies, 15 minutes of simmering is plenty before adding the veggies. I also added a handful of spinach at the very end just before serving, giving it just enough time to wilt before spooning it out into bowls. Some of my family don’t like Parmesan cheese so we just added it to our own bowls for those of us who wanted it. I think with these changes it will make a much better soup. I also have to say that I didn’t add the lemon pepper because I didn’t have any on hand, I just use ground black pepper.
Lori
My husband and I loved this recipe. I had a few changes I roasted a chicken. The chicken shreaded I liked the effect. I had to use dried tortellini so I added and extra can of chicken broth. The only change for next time is I will add another can of broth to add more liquid.
This is a delicious soup. I use chicken tenderloins instead of chicken breasts. The recipe calls for a 9 oz bag of tortellini, but I could only find 19(?) I added over half of a 19 oz bag and it came out great. When we ate it, we also added more parmesan cheese.
This is a delicious and multi texture soup. You can use leftover chix breast instead of cooking it in the soup–great way to get rid of leftover chicken plus using fresh veggies make it healthy too. The before I broiled chicken breast with garlic pepper and olive oil for 15 minutes. It sat over night in the fridge, and I cut it up the next night for the soup. I added it last just to warm it up. Delicious!
Good but I felt like it was missing that special something to make it great. Needs more seasonings. Maybe some bacon too?