Lemon Herb Chicken and Tortellini Soup

A comforting and bright twist on classic chicken soup, featuring tender cheese-filled pasta, shredded chicken, and a vibrant finish of lemon zest and fresh dill for a refreshing flavor profile.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 9 oz cheese tortellini
• 1 lb chicken breast, bone-in, skin-on
• 6 cups chicken broth
• 2 units carrot
• 1 unit yellow onion
• 3 cloves garlic
• 1 tbsp olive oil
• 2 tbsp dill
• 1 unit lemon
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and carrot, then sauté until softened, about 5 minutes. (about 5 min) — medium
2. Add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth, season with salt and black pepper, and bring to a gentle boil. (about 1 min) — medium
3. Add the chicken breast. Reduce heat to low and simmer until the internal temperature of the chicken reaches 165°F, about 12 minutes. Remove chicken to a board, shred the meat, and discard the bone and skin. (about 12 min) — low
4. Return the shredded chicken to the pot and stir in the tortellini. Simmer until the pasta is tender, about 4 minutes. (about 4 min) — medium
5. Remove from heat. Stir in the chopped dill and 1 teaspoon of lemon zest. Adjust seasoning with additional salt or lemon juice if desired before serving.