Ingredients
Serves 4-6
5 Cups of Chicken Stock
2 cups of Cooked Chopped Chicken (white & dark meat)
2 cups of Chicken Tortellini
2 cups of chopped Kale
1 Chopped Onion
2 Cups of Chopped Celery
2 Cups of Chopped Carrots
2 Finely Chopped Garlic Cloves
1Tbs Chopped Fresh Parsley
1/2Tbs Fresh Oregano
1/2 Fresh Thyme
4 Tbs Butter
4 Tbs Olive Oil
1Tbs Chicken Bouillon
1Tbs Garlic Powder
1 Tbs Black Pepper
1 Tbs Onion Powder
Directions
In a medium/large Dutch oven, heat olive oil & butter. Add in Carrots, celery, onion, and garlic cloves, slowly add in half of the herbs & spices. Sauté until vegetable are softened. Slowly add in chicken broth, bring to a simmer. Add in chopped chicken, allow to simmer 5-10 mins. Add remaining herbs & spices, then slowly add in fresh kale. Allow to simmer on low heat. Add the chicken tortellini, and fresh parsley during the last 5-6 minutes of cooking your soup. Add more seasoning depending on taste.