One Pot Lemon Chicken Tortellini Soup Recipe 445

Steps:

• 1.Heat 1 tablespoon olive oil in a large Dutch oven/soup pot oven over medium high heat. 2.Add chicken and sear on each side, about 2 minutes per side. Remove chicken. 3.Add 2 tablespoons butter/oil to the now empty pot and heat over medium high heat. Add onions and mushrooms and cook, stirring occasionally for 6 minutes. Add carrots and cook until tender - about 4 minutes. Add the garlic and thyme and cook 30 seconds. 4.Add remaining spices, corn, chicken stock and chicken back to the pan. 5.Bring to a boil; cover and reduce to a gentle simmer. Simmer 10 minutes, remove chicken and let rest 2 minutes then shred. 6.Meanwhile, bring soup back to a boil. Add tortellini and boil 1-2 minutes or until tender. 7.Remove from heat and stir in spinach, lemon juice and chicken. 8.Taste and add additional lemon, salt, pepper to taste. Remove bay leaves. 9.Garnish with freshly grated Parmesan cheese and lemon zest (optional)

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In the same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil., Combine the flour, salt, pepper and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, lemon zest and pepper sauce if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.

Steps:

• In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
• Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.