Ingredients
Protein
- 1.5 lbs. boneless skinless chicken breasts (3 breasts)
Vegetables
- 4 celery ribs, chopped (about 2 cups)
- 3-4 carrot sticks, chopped (about 2 cups)
- 1 large onion, chopped (about 1 cup)
Seasonings
- 1 Tbsp. Italian seasoning
- 2 tsp. sea salt
- 1 tsp. garlic powder
- ½ tsp. ground pepper
Liquids
- 32 oz. carton chicken stock (low sodium)
- 2 cups water
Pasta
- 20 oz. cheese tortellini (refrigerated style)
Instructions
- Arrange ingredients in slow cooker: Place the chicken breasts at the bottom of the slow cooker, then add the chopped celery, carrots, and onion on top. Sprinkle the Italian seasoning, sea salt, garlic powder, and ground pepper evenly over the ingredients.
- Add liquids and cook: Pour the low-sodium chicken stock and water into the slow cooker. Cover and cook on LOW for 4 hours to allow flavors to meld and the chicken to become tender.
- Shred the chicken: Carefully remove the chicken breasts and shred them using two forks until finely pulled apart. Return the shredded chicken to the slow cooker for a consistent texture throughout the soup.
- Add tortellini and finish cooking: Stir in the refrigerated cheese tortellini and set the slow cooker to HIGH. Cook for an additional 30 minutes until the tortellini is tender and fully cooked.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve immediately for a warm, hearty meal.
Notes
- Use low-sodium chicken stock to better control the saltiness of the soup.
- Vegetables can be adjusted based on preference; zucchini or spinach can be added for extra greens.
- If you prefer a thicker broth, reduce the amount of water slightly.
- Tortellini is added near the end to prevent overcooking and becoming mushy.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American