Chicken Noodle Soup

4 Servings
40 min

As fall is quickly approaching, it only seems appropriate to share a delicious and hearty soup recipe! Also known as an empty your fridge soup. It is the perfect way to use up those veggies in your fridge! I added cheese tortellini for this recipe as a fun alternative and twist to the classic chicken noodle soup. You can substitute the veggies and pasta to fit your preference or whatever you have on hand. Be sure to add lots of fresh or dried herbs for that extra flavor!


Head on over to my Instagram @tikofoods for more autumn recipes and more!

Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients


  • 2 chicken breasts
  • 2 cups chicken stock (or enough to fully submerge the chicken)
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1/2 cup diced red pepper
  • 1/2 cup diced white onion
  • 1 cup dried tortellini
  • 1/4 cup freshly chopped dill
  • 1/2 cup freshly chopped parsley
  • 2 cups spinach
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • 1 tbsp dried oregano

Instructions


Place chicken in a pot with chicken stock, bring to a boil and cover then reduce to simmer
After approximately 10 minutes, add the chopped potatoes and carrots
Boil for another 10 minutes then add all spices and fresh herbs, as well as the tortellini, red peppers, onions, and spinach
Mix together until spinach wilts and tortellini is fully cooked
Shred the chicken and enjoy!

Tips

  • Add bouillon or 'better than bouillon' for extra flavor

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