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    Shredded Chicken and Tortellini Soup

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    Shredded Chicken and Tortellini Soup

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes

    Serves: 6


    • 2 tbsp Olive oil
    • 1 Large onion, chopped
    • 1 Fennel bulb,trimmed and finely chopped
    • 2 Garlic cloves, crushed
    • 1.5 litres Chicken stock
    • 2 Courgettes, diced
    • 150g Frozen peas
    • 500g Fresh tortellini
    • 440g Cooked chicken,skin removed and shredded
    • 2 tbsp Chopped basil
    • 2 tbsp Freshly grated parmesan


    1. Heat the oil in a large pan over a medium heat. Add the onion and fennel; cook, stirring occasionally, for 5 minutes. Add the garlic; cook, stirring, for 1–2 minutes until fragrant
    2. Add the stock, courgette and peas; bring to the boil. Reduce the heat and simmer, stirring a little, for 5 minutes.
    3. Bring back up to the boil. Add the tortellini and simmer for another 3–4 minutes or until they rise to the surface and are cooked. Stir in the chicken; simmer for 1 minute. Season
    4. Ladle the soup into serving bowls. Serve garnished with freshly chopped basil and grated parmesan.

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