Ingredients

• 1 Rotisserie Chicken – Skin Removed and Chopped
• 18 Oz Bag Cheese Tortellini
• 3 Celery Stalks – Diced
• 2 Medium Carrots – Peeled, Halved, and Sliced
• 8 Cups Chicken Broth
• 3 Garlic Cloves – Minced
• 1 Tbs Fresh Basil – Chopped
• 1 Tbs Italian Seasoning
• 1/2 Tsp Ground Black Pepper
• 1/2 Tsp Onion Powder
• 1 Tbs Olive Oil
• 1 Lemon – Juiced

Directions

1. In a large pot or dutch oven, heat 1 Tbs of olive oil.
2. Add the carrots and celery. Season with a pinch of salt and ground black pepper and sauté for 6 to 8 minutes.
3. Add the garlic, Italian seasoning, black pepper, onion powder, and basil. Sauté for another 1 to 2 minutes or until the garlic is fragrant.
4. Add in the chicken broth, lemon juice, and the chopped chicken. Bring to a boil.
5. Once at a rolling boil, add the chopped chicken and tortellinis. Cook for 4 to 6 minutes or when the tortellinis are soft. Remove from heat.
6. Serve in a bowl by itself or with some crispy garlic bread.