This Chicken Noodle Soup is extra special because it uses tortellini instead of plain old egg noodles! It’s such a simple, homemade soup recipe but you will love all the flavors coming together. A secret ingredient takes it to the next level!
This is how I like to spend my weekends. With a nice, hot bowl of delicious Chicken Tortellini Noodle Soup.
Last winter our home was filled with yummy chicken noodle soup because a) we needed a way to get rid of all the roast chicken leftovers we somehow ended up with on a regular basis and b) because it’s super easy to make and SO GOOD
I love how I can cram all the vegetables in there and feel goood about myself while eating some serious comfort food. I’m usually more into creamy, velvety, super blended kinds of soup but this one right here? This is the real thing.
Not just because it comes together in no time but also because it’s so adaptable and you most likely have all ingredients in your house in some form or another, right now as we internet-converse.
Like, got vegetables, chicken and (tortellini) noodles? That’s three ingredients. Ok, vegetables was a plural. But saying three ingredients sounds sooooo cool!
Meals like these are a real necessity around here at the moment because I really dislike eating alone. When our baby was first born, Branimir and I were eating one after the other.
Honestly, it was IMPOSSIBLE for us to figure out how to eat at the same time with a newborn needing our attention. And then we realized our baby was jealous of us eating all this good delicious food, that’s why she’s allowed to sit on my lap while we’re eating now and I have a new task of feeding myself while keeping her hands out of my hot soup. At least she’s happier this way so I consider it a win.
But the other part of the whole eating-together-as-a-family thing?
Easy meals. One pot meals. Chicken Tortellini Noodle Soup where I had to sacrifice my beloved homemade egg noodles and use some almost even more delicious cheesy tortellini instead.
I really don’t use ready-made stuff a lot but in this case it’s SO worth it. Unless you have got the time to make your own egg noodles because DO IT. You will love yourself forever.
Now about another thing, a secret ingredient. Because really I was lying when I said three ingredients.
It’s four. Mmkay, I get that this is lying too but I promise, it’s not all that many more!
The beauty of this secret ingredient is that it’s nothing fancy. Something you most likely consider a pantry staple. Actually, calling it a secret ingredient makes it sound so much more glamorous than it really is. Is it even a secret ingredient or am I late to the party and everybody has been doing this since eternities and beyond?
Ok, don’t laugh if that’s the case. It’s soy sauce. Simple, plain old soy sauce. But SERIOUSLY. It makes the whole thing just so much better.
It’s not like I ever make Chicken Noodle Soup for company but I swear, if I would everyone would beg for the recipe and I could talk about it for hours and hours before revealing my Secret Soy Sauce. But that’s probably just the foodie-nerd in me dreaming away. Aaaah, food talk. I adore thee.
- 2 tablespoons oil
- 1 cup onions, chopped
- 1 cup carrots, cubed
- 1 cup celery, cubed
- 1 clove garlic, minced
- 4 cups chicken stock
- 1 pound skinless, boneless, chicken breast
- 1 bay leaf
- 2 tablespoons soy sauce
- Pepper, to taste
- 1 cup peas, thawed from frozen
- 1 pound cheese filled tortellini, thawed if from frozen
- In a large dutch oven or pot, heat the oil over medium-high heat. Add the onion, carrot, celery and garlic and sauté for a few minutes until fragrant and starting to soften.
- Add the stock and the raw chicken. Season with the bayleaf, soy sauce and pepper. Bring to the boil, then reduce to a simmer and cook until the chicken is done, about 10-15 minutes.
- Remove the chicken from the soup. Shred with two forks and add back to the pot. Bring to the boil again, add the peas and the tortellini and cook for 2-3 minutes or until done. Remove the bayleaf before serving.
Nutrition (this is an estimate)