California Chicken Soup

California Chicken Soup


"This is a hearty and flavorful chicken soup with an Italian flare that includes tortellini, onion, carrot, and fresh broccoli. The soup was made for a 4-H cooking contest and has been a family favorite ever since. It's also wonderful when re-heated for serving the next day."

Ingredients 1 h {{adjustedServings}} servings 176 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1156 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring the broth and water to a boil in a large pot, and mix in chicken, onion, and carrots. Season with lemon pepper, oregano, and garlic salt. Reduce heat to low, and simmer 25 minutes, or until chicken juices run clear.
  2. Stir the broccoli into the pot, and cook 10 minutes. Stir in the tortellini, and continue cooking 10 minutes, or until tortellini is al dente. Mix in the Paremsan cheese just before serving.
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Reviews 17

  1. 20 Ratings


I made this soup tonight for my family. I'd have to say I was a little disappointed with it. First of all why add 3 cups of water to the chicken broth it just watered it down, I ended up adding some chicken bullion to it to bring some of the flavor back. Secondly adding the veggies the way stated in the instructions makes for some very over cooked veggies. I will make the soup again but next time I will not add the extra water, but extra broth. I’ll add the veggies the same time I add the tortellini and won’t have the soup simmer 25 minutes with the chicken before adding the veggies, 15 minutes of simmering is plenty before adding the veggies. I also added a handful of spinach at the very end just before serving, giving it just enough time to wilt before spooning it out into bowls. Some of my family don’t like Parmesan cheese so we just added it to our own bowls for those of us who wanted it. I think with these changes it will make a much better soup. I also have to say that I didn’t add the lemon pepper because I didn’t have any on hand, I just use ground black pepper.


My husband and I loved this recipe. I had a few changes I roasted a chicken. The chicken shreaded I liked the effect. I had to use dried tortellini so I added and extra can of chicken broth. The only change for next time is I will add another can of broth to add more liquid.


This is a delicious and multi texture soup. You can use leftover chix breast instead of cooking it in the soup--great way to get rid of leftover chicken plus using fresh veggies make it healthy too. The before I broiled chicken breast with garlic pepper and olive oil for 15 minutes. It sat over night in the fridge, and I cut it up the next night for the soup. I added it last just to warm it up. Delicious!