Today is National Chicken Noodle Soup Day! This seems fitting, as chicken noodle soup is one of the most — if not the most — comforting dishes to eat in the winter. While this soup is not fancy or complicated by any means, there's a way to make it even easier to get on your dinner table. (Hint: It involves your slow cooker, of course.) After a little prep, you simply toss everything in the slow cooker and let it do the hard work for you.
Let's get one thing straight first: This is a loose interpretation of chicken noodle soup, as this recipe calls for tortellini instead of the standard egg noodles. But hey, tortellini is technically pasta, right? Plus, it adds great texture and is filled with cheese, which is never a bad thing.
As I mentioned, all of the work here is done upfront. You'll need to dice (peeled) carrots, celery, and onion and mince some garlic. Toss those veggies into the slow cooker, along with some boneless, skinless chicken breast, low-sodium chicken broth, water, bay leaves, and Italian seasoning.
Let everything mingle in there for about six hours on the low setting, and then take out the chicken breasts and move them to a cutting board. You can either shred it with two forks or cube it before adding it back into the slow cooker. Add in the cheese tortellini — dropping it into the slow cooker now (versus at the beginning) keeps it from becoming mushy — and let them cook in the soup for about 15 minutes.
Once your tortellini is cooked, discard the bay leaves. Season the soup with salt and pepper to taste and then ladle it into bowls for serving. Garnish with some fresh chopped parsley and dinner is served!
→ Get the Recipe: Slow Cooker Chicken Tortellini Soup from The Recipe Critic