Ingredients

The following ingredients have 9 Servings
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 8 cups chicken broth
  • 4 medium carrots, cut into ½ inch pieces
  • 4 celery ribs, cut into ½ inch pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 pounds boneless skinless chicken breasts (frozen is okay)
  • ½ cup flour
  • 2 cups half and half
  • 1 (19 oz) package frozen cheese tortellini
  • 1 ½ cup grated/shredded parmesan cheese
  • 5 large kale leaves, washed and coarsely chopped (discard the stem)
  • Salt and pepper to taste

Instruction

  • Add onion, garlic, chicken broth, carrots, celery, salt, pepper and chicken into the slow cooker.
  • Cover and cook on low for 6-8 hours (6 hours for thawed chicken and 8 hours for frozen chicken).
  • Remove the lid and use tongs to place chicken on a cutting board. Cut the chicken into pieces or shred it and add it back into the slow cooker.
  • Turn your slow cooker to high. Warm the half and half (I just do this in the microwave for 1 minute). Whisk the flour a tablespoon at a time into the half and half until it is a smooth mixture. Pour the mixture into the slow cooker. Let the soup thicken with the flour mixture for about 10 minutes.
  • Add in the tortellini, parmesan and kale. Tortellini will cook in about 5-10 minutes. Salt and pepper to taste.
  • Ladle into bowls and serve.