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Description
This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock or bouillon cubes. This recipe is flexible: If peas and asparagus aren’t available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.
Ingredients
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6cups chicken stock or broth 1 1/4pounds boneless, skinless chicken thighs 2leeks, white and light green parts only, halved lengthwise then thinly sliced crosswise (about 2 cups) 2carrots, sliced about 1/2-inch thick 2celery stalks, sliced about 1/2-inch thick 4garlic cloves, minced 1/2teaspoon red-pepper flakes 1/2teaspoon onion powder Black pepper and kosher salt 1lemon, juiced (2 to 3 tablespoons) 1cup sliced asparagus (about 12 ounces, trimmed and sliced 1/2-inch thick) 1cup fresh or frozen peas 9ounces refrigerated spinach-cheese tortellini (optional; see Tip) 1/2cup chopped soft fresh herbs, such as dill, mint, tarragon, parsley, chives or a mixture
Directions
In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours. Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.
Notes
Add only as many tortellini as will be eaten immediately. The tortellini will get too soft if stored in the soup.
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