Monday Meals: Lemon Chicken Tortellini Soup

It seems like everyone is stricken with the cold or flu right now; there are upper respiratory and sinus infections going around like crazy. And we all know the best remedy for a cold: Chicken Noodle Soup!

The Wisconsin Test Kitchen made a delicious, hearty chicken soup last week that all three members of the test kitchen loved. And I don't think it's a coincidence that since we've enjoyed it, none of us have come down with a cold... #knockonwood

Lemon Chicken Tortellini Soup
Recipe courtesy of: Carlsbad Craving


12 oz. boneless skinless chicken thighs
1 tablespoon olive oil
2 tablespoons butter
1 small onion, chopped
8 oz. sliced mushrooms
1 cup carrots, sliced
4 garlic cloves, minced
2 teaspoons chicken bouillon
1 tsp EACH dried parsley, salt
1/2 tsp EACH dried thyme, dried oregano, ground cumin
1/4 tsp EACH pepper, red pepper flakes
2 bay leaves
9 cups low sodium chicken broth
1 15.25 oz. can sweet corn, rinsed and drained
12 oz. UNCOOKED fresh cheese tortellini
4 cups loosely packed fresh spinach
2 tablespoons lemon juice plus more to taste
freshly grated Parmesan cheese (optional garnish)
lemon zest (optional)

Place all ingredients except tortellini, spinach, lemon juice, Parmesan cheese and lemon zest in the crock pot and cook on low for 6-7 hours, or high for 3-4 hours. 

Remove chicken from the crock pot and shred with two forks. Return to crock pot along with tortellini, spinach and lemon juice (add more to taste). Keep on low for 30 minutes, or until tortellini is soft and spinach is wilted.

Serve with Parmesan cheese and lemon zest. 

So, if the germs are getting you down, whip up a batch of this soup, and invest in some hand sanitizer and disinfectant wipes. And be thankful it's not the stomach flu...

Stay Cool,
The Cool Dads Crew