Ingredients

Soup:

  • 450g boneless skinless chicken thighs
  • 230g sliced mushrooms
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup heavy cream
  • 230g 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:

  1. Add chicken, mushrooms, broth, thyme, onion powder, and garlic powder to the slow cooker.
  2. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
  3. Remove fully cooked chicken from slow cooker and shred. Return to slow cooker.
  4. Stir in cream and tortellini.
  5. Cover and continue to cook on high for 15-30 minutes until noodles are tender.

Walnut Pesto:

  1. In a food processor or blender, add walnuts, spinach, parmesan, and olive oil.
  2. Blend until smooth, adding water as needed until you achieve a smooth consistency.
  3. Add salt to taste.