Go Back
Print
Homemade Chicken Soup with Lemon and Dill #homemadesoup #chickensouprecipe

Chicken & Cheese Tortellini Soup with Lemon and Dill

Author Mary

Ingredients

  • 1-2 Tbs Extra Virgin Olive Oil
  • 2 large Carrots Peeled and roughly chopped
  • 2 large stalks Celery Roughly chopped
  • 1/2 Onion Roughly chopped
  • 2-3 cloves Garlic Peeled and chopped
  • 4 cups Chicken Stock
  • 2 cups Chicken Breast Cooked and chopped into bite-sized pieces
  • Zest of 1 Lemon
  • Kosher Salt To taste
  • Cracked Black Pepper To taste
  • 2-3 Tbs Fresh Dill Chopped
  • 8 oz Cheese Tortellini Cooked just shy of al dente

Garnishes

  • Lemon Wedges
  • Crackers
  • More Fresh Dill, if desired

Instructions

  1. Add olive oil to a large saute pan, and heat to medium. Add carrots, celery, and onion, and cook for a few minutes until the onion is translucent and veggies are fragrant. Add garlic and saute another 1-2 minutes. (Transfer mirepoix to the bowl of a slow-cooker, if using. Otherwise, transfer mirepoix to a large pot for stovetop preparation.) 

  2. Carefully pour chicken stock into the pot, and stir to combine. Add cooked chicken, lemon zest, salt, pepper, and dill. (If using the slow-cooker method, this part of the soup can be simmered on low all day. Your kitchen will smell delicious! If using the stovetop method, proceed with the following steps for a faster prep.)

  3. About 5 minutes before serving, add the cooked tortellini to the soup. Stir to combine.

  4. Spoon soup into bowls, and garnish with your favorite toppings. I like to use a squeeze of fresh lemon juice, a little extra dill, and maybe an extra crack of black pepper.