This is a cheesy rendition on the traditional chicken noodle soup. We love this soup on a cold winter day served with Speedy One-Hour Rolls or Fluffy Buttermilk Biscuits. The tortellini adds a delicious and filling twist, but this soup also tastes amazing with simple egg noodles.
Ingredients
- 2 tablespoons salted butter
- ½ cup chopped yellow onion
- 2 garlic cloves, minced (1 teaspoon)
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 4 large boneless, skinless chicken breasts, cut into bite-size pieces
- 4 large carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon ground thyme
- 9 ounces cheese tortellini or egg noodles
- Salt and black pepper
How to Make It
- In a medium stockpot, melt the butter over medium heat. Add the onion and cook for 2 minutes. Stir in the garlic and cook until the onion becomes translucent. Slowly add the flour and stir until the mixture becomes a thick paste and turns a light golden brown.
- Slowly whisk in the chicken stock and bring to a light simmer. Add the chicken, carrots, celery, lemon juice, parsley, and thyme. Simmer for 8 to 10 minutes, or until the vegetables are tender.
- Stir in the tortellini and simmer for 8 to 10 minutes more, or until the tortellini and chicken are cooked. Remove from the heat and season with salt and pepper.
