Garlic oil Infused Creamy Chicken Tortellini Soup
A few key ingredients including onions, jalapeños and of course an infusion of garlic make this seemingly complex dish quite easy to prepare with flavors so profound yet perfectly balanced! Tender chicken breasts lightly pounded and seasoned with fresh thyme, a splash of lemon juice and a dash of chili powder, then simmered in a savory stock enhanced with a seasoned mirepoix in all its glory. Oh and did I mention the necessary addition of soft but slightly chewy + cheesy Tortellini for that dumpling-like texture factor? And then drizzled with a generous amount of luscious cream to mellow and beautify. Yes. So Very Delicious.
Servings: 8
Ingredients
For Chicken Marinade
- 1.25 lbs chicken breasts *pounded
- ¼ tsp fresh thyme
- 1 lemon *freshly squeezed
- ½ tsp black pepper
- ½ tsp Kosher salt
- ½ tsp red chili powder
For Stock
- 3 tbsp grape seed oil
- 1 medium yellow onion *chopped
- ½ medium red onion *chopped
- 5 garlic cloves *crushed
- 1 cup celery *sliced
- ½ cup carrots *sliced
- 1 chicken bouillon cube
- ½ tsp black pepper *freshly cracked
- ½ tsp Kosher salt *or to taste
- 1 jalapeño *deseeded and sliced
- 5 cups water
- 1 cup heavy cream
- fresh basil leaves *for garnish
Instructions
For Chicken Marination
- Rinse, pat dry and lightly pound chicken breasts with kitchen mallet (*I place chicken in a large Ziploc bag and then pound). Place chicken in a large mixing bowl and add fresh thyme, lemon juice, black pepper, chili powder and Kosher salt. Mix well, cover bowl and set aside for at least 1 hour (or marinate overnight in fridge).
For Stock
- Heat grape seed oil in a large stock pot on medium. Once oil is hot, add chopped onions and sauté for 10-12 minutes until soft and translucent. Now add chicken bouillon cube, sliced celery and carrots, chopped garlic and sliced jalapeños, mix well and continue to sauté for 7-8 minutes. Add Kosher salt (to taste) and freshly cracked black pepper and mix again. Now turn heat to low, cover pot and cook for 10 minutes. Turn heat to medium, add marinated chicken breasts and cook for 10-12 minutes until chicken is lightly browned. Add water and bring to a boil. Then turn heat to low, partially cover stock pot and simmer for at least 45 minutes (even one hour!)
- While stock is simmering, cook store-bought Tortellini, per package instructions (al dente) and set aside.
- Carefully remove chicken pieces from stock and shred to bite-sized chunks. Turn heat to medium high and add heavy cream to stock, stirring until desired thickness is achieved (cook for about 10-12 minutes). Now add the shredded chicken and cooked Tortellini, gently stir and cook for 5 more minutes.
- Soul warming Garlic oil Infused Creamy Chicken Tortellini Soup is now ready to serve. Garnished with fresh basil, a piece of crusty bread on the side, an episode of I Love Lucy and the warmth of my fireplace-just perfect for a cozy Saturday night in! Enjoy! Nosh Farma'aiye!