Chicken Tortellini Soup
Rainbow Carrots
A great addition to add some color to your Chicken soup.
Prep Time: 15-20 mins Cook Time: 30-35 mins Servings: 6
Ingredients:
- 64 oz chicken broth or bone broth (I love Kettle & Fire)
- 20 oz of tortellini or pasta of choice (Jovial is a great GF option)
- 1 rotisserie chicken or 3 chicken breasts
- 4-5 carrots stalks
- 4-5 celery stalks
- 1 shallot
- 4 garlic cloves
- 1 bunch of green onions
- 2 Tbsp olive oil
- 2 tsp of Clean Monday meals chicken bouillon
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp red pepper flakes (optional)
- 1/4 tsp black pepper
- 1 Tbsp parsley
Directions:
Wash and dice celery, carrots, shallot and garlic.
Place all vegetables into a pot on medium heat with the olive oil.
Cook until onion is translucent and garlic is fragrant. Be sure not to burn the garlic.
Pour in chicken broth and add all the spices. Simmer for 20 minutes.
Chop chicken.
Once the spices have blended into the broth and the vegetables are soft, add in chicken and pasta of choice.
Boil until pasta is fully cooked.
Serve and enjoy!
Notes:
I prefer to keep the pasta separate until consumed. It doesn’t always store well, especially with gluten free. You can pre-cook the pasta and reheat it with the soup when preparing to eat it.