INGREDIENTS
2
to 3 tablespoons olive oil
2 cups
sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
1 1/2 cups
carrots, peeled and sliced into thin rounds (about 2 large carrots)
(about 2 large stalks)
3
to 4 garlic cloves, peeled and finely minced
64 oz
low-sodium chicken broth
10
ounces cheese tortellini
2
to 3 bay leaves
1 tsp
fresh thyme (or 1/2 teaspoon dried thyme)
1/2 tsp
dried oregano
1 tsp
pepper, or to taste
2 cups
shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
1/3
cup fresh Italian flat-leaf parsley leaves (stems discarded), finely chopped
1 tbsp
lemon juice, optional
1 tsp
salt, or to taste