Chicken And Tortellini Soup Food

CHICKEN TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

CHICKEN TORTELLINI SOUP

Steps:

• In 3 qt saucepan, melt butter.
• Add carrots; saute 2-3 minutes
• Add chicken and cook 5 mins until chicken is done.
• Add celery and onions; cook 4-5 minutes
• Dissolve bouillon cubes in water; add to soup with remaining ingredients except tortellini.
• Simmer until all vegetables are tender.
• Salt and pepper; add tortellini.
• Heat through and serve.

CHICKEN AND TORTELLINI SOUP

Steps:

• Cook tortellini in a pan of boiling water for 10 to 15 minutes.
• Remove from heat.
• Meanwhile, using a second large soup pan, heat olive oil and garlic.
• Add chopped onions and cook until almost soft.
• Add chicken pieces.
• Sprinkle with tarragon and basil and cook through (about 7 minutes).
• Add 2 cans low fat/low sodium chicken broth and 4 cans water.
• Heat to boiling.
• Add 1 cup chopped red pepper.
• (Make sure pieces are small) Using slotted spoon, remove tortellini from pan of water and add to soup.
• Cook for another 15 to 20 minutes to blend flavors.
• Sprinkle about 1 tablespoon fresh shredded parmesan cheese on each bowl of soup.
• This is great with fresh Italian or French bread and butter.

QUICK CHICKEN TORTELLINI SOUP

Steps:

• Heat a heavy-bottomed Dutch oven or soup pot to medium heat and add the oil. Put the chicken wings and breasts in skin-side down and cook without moving until golden brown, 6 to 8 minutes. Set aside the chicken.
• Add the carrots, celery and shallots. Saute until the shallots are translucent, about 10 minutes, stirring all the while. Deglaze with the dry sherry and scrape up any bits off the bottom. Add the stock, fresh thyme and bay leaf, return the chicken to the pot and bring to a low simmer; simmer until the chicken is cooked through, about 20 minutes. Set aside the chicken to cool on a plate.
• Meanwhile, bring a large pot of salted water to a boil.
• Shred the chicken breasts and whatever can be salvaged from the wings and pour any reserved juices back into the soup pot. Add in the chicken and adjust the seasoning if necessary. Just before serving, add in the lemon zest and juice to taste.
• Cook the tortellini in the salted water just until al dente.
• Put some tortellini in each individual bowl, then ladle the soup over. Serve immediately to retain the al dente quality of the tortellini. Garnish with a wedge of lemon and fresh parsley.

CREAMY CHICKEN TORTELLINI SOUP

Steps:

• Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
• Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

INSTANT POT® CHICKEN TORTELLINI SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
• Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
• Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

CHICKEN AND TORTELLINI FLORENTINE SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
• Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
• Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

ITALIAN CHICKEN TORTELLINI SOUP

Steps:

• Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with olive oil and sprinkle with spices. Place pan in the oven and bake for 25 minutes, flipping the chicken at the halfway point. Once cooked, transfer the chicken to a cutting board and shred it into small pieces using two forks.

CHICKEN TORTELLINI FLORENTINE SOUP

Steps:

• In a large stockpot cook the tortellini according to package directions. Drain and set aside.
• In the same pan combine the broth and Alfredo sauce. You can use store bought broth and Alfredo sauce or homemade. Either way it will turn out great. Stir in the chicken and tomato strips. Heat to boiling and then reduce the heat. Simmer, uncovered, for 5 minutes.
• Add the cooked tortellini and spinach. Let it simmer for about 5 minutes to heat through and wilt the spinach.Even after making this I felt that it needed just a little more liquid. So as not to lose the creamy texture I added heavy cream until I got the consistency I was looking for. Milk or broth would also work.
• Sprinkle each serving with Parmesan cheese and serve with warm garlic bread.