Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 celery stalks, finely diced
- 3 carrots, finely diced
- 1 (15-oz) can diced tomatoes
- 1 tablespoon tomato paste
- 6 cups low-sodium chicken broth
- 2 sprigs of fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons flour
- 1 cup half-and-half
- 1 (14-oz) package cheese tortellini (or any flavor you like)
- 1 cup frozen peas
- Freshly grated parmesan cheese, for serving
- Fresh herbs, such as parsley or basil, for serving
Instructions
- Place the chicken, onion, garlic, celery, and carrots in the bottom of a slow cooker/crock pot.
- Pour over the canned tomatoes and their juices and the chicken stock. Stir gently to combine.
- Squeeze in the tomato paste and stir until it is mostly incorporated. Add in the sprigs of thyme.
- Cover and cook on HIGH for 3 hours.
- Remove the chicken breasts from the pot, shred, and then return to the pot. Remove and discard the thyme sprigs.
- Whisk together the flour and half-and-half in a measuring cup. Pour it into the soup and cook on HIGH for another hour, or until the soup is creamy and slightly thickened.
- Add in the tortellini, cover, and cook on HIGH for another 10-15 minutes, or until they have puffed up and are tender. Stir the peas in last – they will defrost in the hot soup in a minute or two.
- Season, to taste, with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with freshly grated parmesan cheese and a sprinkling of fresh herbs.