Ingredients
Equipment
Method
- Preheat your oven to 375 degrees Fahrenheit. You’ll want a hot oven to roast the chicken tenders. Place them in a large baking dish lined with parchment paper. This makes for easier cleanup!
- Drizzle 1 tablespoon of olive oil over the chicken, then sprinkle the garlic powder, ground cumin, chili powder, cayenne pepper, dried oregano, salt, and black pepper evenly over the top. Use your hands to rub the spices into the chicken, ensuring each piece is well-coated. The spices will create a flavorful crust.
- Place the pan in the preheated oven and bake the chicken for about 25 minutes. Halfway through, flip the chicken to ensure even cooking. You're looking for the chicken to be golden and cooked through. Once done, transfer the chicken to a cutting board and let it rest for a few minutes before shredding it into bite-sized pieces using two forks.
- While the chicken is baking, heat 3 tablespoons of olive oil in a large soup pot over medium heat. Add the diced carrots, celery, and onions, stirring occasionally. Cook this mixture for about 8 to 9 minutes until the vegetables have softened and the onions become translucent. This aromatic base will add incredible flavor.
- Next, add the minced garlic and a big pinch of salt to the pot. Cook for an additional minute, stirring frequently. You want the garlic to become fragrant but not browned, which can create a bitter taste.
- Pour in the containers of chicken stock and toss in the bay leaf. Increase the heat to high, bringing the soup to a boil. In this stage, the flavors are melding together beautifully.
- Once boiling, reduce the heat to medium-low and let it simmer for about 30 minutes. This will deepen the flavors of the broth. Stir occasionally to prevent sticking.
- After 30 minutes, stir in the tortellini. Let it simmer for 2 to 3 minutes, just until the tortellini is cooked. They should be tender but not mushy.
- Now, add the shredded chicken, Parmesan cheese, lemon juice, spinach, basil, and parsley to the pot. Stir everything together until the cheese melts and the greens are wilted. This is where your soup takes on a beautiful, vibrant color!
- Taste your soup and adjust the seasoning as needed. You might want to add a little more salt or a squeeze of lemon juice if it needs brightening up. Serve warm, and enjoy every comforting bite!
Notes
You can store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove gently. If you're making a larger batch, consider freezing it, but leave out the tortellini for best results.