Great West Newspapers staff member Glenda Addison shares an easy, filling soup--one that can cook while you're away and be nearly ready to serve once you get home.
SLOW COOKER CHICKEN TORTELLINI SOUP
6 HOURS 15 MINUTES
6 HOURS 20 MINUTES
1 1/2 pounds boneless chicken breast
3 medium carrots peeled and diced
3 stalks celery diced
1 medium onion diced
3 cloves garlic minced
6 cups low sodium chicken broth
1 cup water
2 bay leaves
1 tsp Italian seasoning or more to taste
2 cups cheese tortellini
chopped fresh parsley for serving if desired
salt and pepper to taste
Add all of the ingredients to a slow cooker except for the tortellini. Cook on low for 6 hours.
Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
Add in the tortellini and cook for 15 minutes or until they are cooked all the way through. Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.