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:
- Add chicken, mushrooms, broth, thyme, onion powder, and garlic powder to the 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.