INGREDIENTS
2
bay leaves
1 1/2 cups
carrots
1 cup
celery
10 oz
cheese tortellini
1/3 cup
flat leaf parsley leaves
1 tsp
fresh thyme
3
garlic cloves
1 tbsp
lemon juice
8 cups
low sodium chicken broth
2 tbsp
olive oil
1/2 tsp
oregano
1 tsp
pepper
1 tsp
salt
2 cups
shredded chicken
2 cups
yellow onion