Description
This Lemon Chicken Tortellini Soup is the ultimate comfort dish that perfectly balances cozy heartiness with bright, zesty citrus notes. Featuring tender chicken thighs, pillowy cheese-stuffed tortellini, and fresh garden vegetables in a savory broth, it is a sophisticated yet simple meal ideal for busy weeknights. The refreshing addition of lemon juice and fresh dill lifts the flavors, creating a nourishing, crowd-pleasing bowl that feels like a labor of love while coming together in under an hour.
Ingredients
1.25 pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, sliced into rounds
2 cloves garlic, minced
6 cups chicken broth
1 teaspoon dried oregano
9 ounces refrigerated cheese tortellini
3 tablespoons fresh lemon juice
1/4 cup fresh dill, chopped
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat and sear the chicken thighs until golden brown on both sides. Remove and set aside to cool slightly, then chop into bite-sized pieces.
In the same pot, add the diced onion and carrots, sautéing until softened.
Add the minced garlic and oregano, cooking for another minute until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Return the chicken to the pot, reduce heat, and simmer until the chicken is cooked through.
Stir in the tortellini and cook according to package directions until tender.
Remove the pot from the heat and stir in the fresh lemon juice and fresh dill.
Season with salt and pepper to taste and serve immediately.
Notes
Ensure you do not overcook the tortellini, as they can become mushy if left too long in the hot broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating as the pasta will absorb liquid over time.
Nutrition
- Serving Size: 2 cups
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg