I have another theme week for you. I actually have a theme planned for each week from now up until the end of the year. This week is soup week. I have some good soups lined up for you. To begin this week, I am sharing my new favorite soup. This recipe was brand new to me and I loved it. My family was even kind of turn up their nose at it when I placed it on the table. However, after they tasted it – they all loved it.
This soup is packed with flavor. The combination of the chicken and beef broth along with the veggies and seasonings gives you plenty of flavor. I also love the chicken thighs in it. I think chicken thighs always add more flavor to a soup.
You do need to be sure to use a low-sodium broth for this one or the soup would probably taste too salty. The recipe also includes some crushed red pepper flakes. I only used 1/4 tsp which was enough to just give it a slight element of heat. You can leave it out if you don’t like heat or increase it to 1/2 tsp if you like the spiciness. The other great thing about this soup is you can eat it right away or place it in the freezer and save it for a night that you need a quick meal. You can also freeze it in individual portions for a quick dinner or lunch.Print
- 4 cups reduced-sodium chicken broth
- 4 cups reduced-sodium beef broth
- 6 boneless skinless chicken thighs (about 1–1/2 pounds)
- 4 medium carrots, sliced
- 2 celery ribs, sliced
- 1 small onion, chopped
- 1 envelope reduced-sodium onion soup mix
- 1–1/2 tsp dried parsley flakes
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp poultry seasoning
- pepper to taste
- 2–1/2 cups frozen cheese tortellini
- Place both broths in a dutch oven or large soup pot. Bring to a boil and reduce heat.
- Add chicken to the broth and poach uncovered for 25-30 minutes, until the internal temperature of the chicken reaches 170 degrees. Remove chicken from broth and set aside to cool slightly.
- Add the carrots, celery, onion, onion soup mix, and remaining seasonings to the broth. Bring to a boil and reduce heat. Cover and simmer for 10-15 minutes until the vegetables are tender. If eating immediately, add the cheese tortellini during the last 5 minutes of cooking and cool until tender.
- Dice the cooked chicken up and also add while the tortellini is cooking.
- If freezing: Do not add the tortellini and allow the soup to cool. Dice up the cooked chicken and add to the cooled soup. Once the soup is completely cooled mix in the frozen tortellini and place in freezer containers. This can be frozen for up to 3 months.
- To use the frozen soup: Thaw in the refrigerator overnight. Place in a pan and heat to boiling. Reduce heat and cook for 5-10 minutes or until tortellini is tender. Serves 6.
Recipe adapted from Taste of Home.