Chicken Tortellini Soup

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 2 Bay leaves
  • 3 Carrots
  • 2 cloves Garlic
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 1/2 tsp Thyme, dried
  • 2 Zucchini

• Canned Goods

  • 5 cups Chicken stock

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 (9-ounce package Refrigerated three-cheese tortellini

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 5 cups chicken stock
• 2 bay leaves
• 1 (9-ounce) package refrigerated three cheese tortellini
• 2 zucchini, cut in half lengthwise then sliced crosswise
• 1 tablespoon freshly squeezed lemon juice, optional
• 2 tablespoons chopped fresh parsley leaves

Directions

• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in chicken and tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in zucchini until tender, about 2 minutes. Stir in lemon juice, if using, and parsley; season with salt and pepper, to taste. Serve immediately.