Directions

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste.
2. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
3. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in chicken and tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in zucchini until tender, about 2 minutes.
4. Stir in lemon juice, if using, and parsley; season with salt and pepper, to taste.
5. Serve immediately.