Leek & Carrot Chicken Tortellini Soup
Prep time: 
Cook time: 
Total time: 
A filling and flavorful soup with vegetables, shredded chicken, and tortellini noodles.
  • 2 large leeks (Pale parts only) cut into ½ inch pieces
  • 2 stalks of celery cut into ½ inch pieces
  • 3 peeled carrots cut into ½ inch pieces
  • 4 cups of cooked chicken, shredded
  • 14oz bag of three cheese tortellini
  • 2 tablespoons of olive oil
  • 1 tablespoon of unsalted butter
  • 9 cups of vegetable broth
  • 1⁄4 cup of cornstarch
  • 1 cup of half and half
  • 1⁄4 cup of water
  • 1⁄2 teaspoon of black pepper
  • 2 teaspoons of dried tarragon leaves
  • 1⁄4 teaspoon of cayenne pepper
  • 2 fresh twigs of thyme
  1. Slice Vegetables
  2. In a large pot over medium high heat add in oil and butter. Once butter begins to melt, add in clean leeks. Stirring occasionally, allow the leeks to cook for about 4 minutes, or until softened.
  3. Add in remaining vegetables and seasonings. Add in vegetable broth and lower heat to a simmer, cook for 20-25 minutes or until carrots are tender.
  4. In a small bowl whisk together water and cornstarch, set aside.
  5. Once carrots are tender remove thyme and add in chicken and tortellini, raise heat to medium high heat, and cook until tortellini has softened, about 4-6 minutes.
  6. Add in cornstarch slurry and stir gently until broth has thickened, about 2 minutes. Turn off heat and allow soup to cool slightly before adding in half and half. Stir gently once and serve immediately.
In order for the soup not to curdle add in half and half right before serving and do not over mix it.
Since you will remove the thyme after it's cooked, it is important to use thyme twigs instead of crushed thyme.
Recipe by Leaving The Rut at http://leavingtherut.com/leek-carrot-chicken-tortellini-soup/