Ingredients
Soup:
- 1 pound boneless skinless chicken thighs
- 8 ounces sliced baby Portobello mushrooms
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 8 ounces dried cheese tortellini pasta
Walnut Pesto:
- 1 cup California walnuts
- 1 1/2 cups spinach
- 1/2 cup grated parmesan
- 1/4 cup olive oil
- 2 tablespoons water
- 1 teaspoon salt
PREPARATION
soup
- Add chicken, mushrooms, broth, thyme, onion powder and garlic powder to slow cooker.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- Remove fully cooked chicken from slow cooker and shred. Return to slow cooker.
- Stir in cream and tortellini.
- Cover and continue to cook on high for 15-30 minutes until noodles are tender.
walnut pesto
- In a food processor or blender, add walnuts, spinach, Parmesan and olive oil.
- Blend until smooth, adding water as needed until you achieve a smooth consistency.
- Add salt to taste.
NUTRITION
- Calories: 890 cal
- Total Fat: 66 g
- Polyunsaturated Fat: 16 g
- Cholesterol: 213 mg
- Sodium: 2041 mg
- Carbohydrates: 38 g
- Dietary Fiber: 4 g
- Protein: 40 g
