"This is a hearty and flavorful chicken soup with an Italian flare that includes tortellini, onion, carrot, and fresh broccoli. The soup was made for a 4-H cooking contest and has been a family favorite ever since. It's also wonderful when re-heated for serving the next day." — JOANG2
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1 (48 fluid ounce) can
frozen skinless, boneless chicken breast halves - diced
thinly sliced carrots
fresh broccoli florets
1 (9 ounce) package
frozen cheese tortellini
grated Parmesan cheese
My husband and I loved this recipe. I had a few changes I roasted a chicken. The chicken shreaded I liked the effect. I had to use dried tortellini so I added and extra can of chicken broth. The only change for next time is I will add another can of broth to add more liquid.
I made this soup tonight for my family. I'd have to say I was a little disappointed with it. First of all why add 3 cups of water to the chicken broth it just watered it down, I ended up adding some chicken bullion to it to bring some of the flavor back. Secondly adding the veggies the way stated in the instructions makes for some very over cooked veggies. I will make the soup again but next time I will not add the extra water, but extra broth. I’ll add the veggies the same time I add the tortellini and won’t have the soup simmer 25 minutes with the chicken before adding the veggies, 15 minutes of simmering is plenty before adding the veggies. I also added a handful of spinach at the very end just before serving, giving it just enough time to wilt before spooning it out into bowls. Some of my family don’t like Parmesan cheese so we just added it to our own bowls for those of us who wanted it. I think with these changes it will make a much better soup. I also have to say that I didn’t add the lemon pepper because I didn’t have any on hand, I just use ground black pepper.
This is a delicious and multi texture soup. You can use leftover chix breast instead of cooking it in the soup--great way to get rid of leftover chicken plus using fresh veggies make it healthy too. The before I broiled chicken breast with garlic pepper and olive oil for 15 minutes. It sat over night in the fridge, and I cut it up the next night for the soup. I added it last just to warm it up. Delicious!
This was fairly bland.
This is a delicious soup. I use chicken tenderloins instead of chicken breasts. The recipe calls for a 9 oz bag of tortellini, but I could only find 19(?) I added over half of a 19 oz bag and it came out great. When we ate it, we also added more parmesan cheese.
This was quite yummy! I used zucchini instead of broccoli and it added a nice flavor all together. The only thing I would say to change, is definitely add a chicken boulin cube or two to it and add some black pepper or on top of the lemon pepper. Otherwise it will be slightly bland. All in all, I enjoyed this dish and so did my husband.
I left out the broccoli, but otherwise kept things the same. It was really good, this will be a new staple in my menu's thank you. I can't believe the difference the parmesean made. Yummm...
Good but I felt like it was missing that special something to make it great. Needs more seasonings. Maybe some bacon too?
* Percent Daily Values are based on a 2,000 calorie diet.
California Chicken Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 44
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