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Chicken Tortellini Soup |
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| Ingredients: |
3 boneless chicken breasts
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
8 cups low sodium chicken broth
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1 cup water
2 bay leaves
1 teaspoon Italian seasoning, or more to taste
20 oz cheese tortellini
chopped fresh parsley for serving, if desired
salt and pepper to taste
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| Procedures: |
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Saute the chicken breasts in EVOO, remove and cut into bite-sized pieces.
Saute chopped onions, carrots and celery in the same pan until tender, adding the garlic for the last minute or so.
Transfer all to a large soup/stock pot.
Add the chicken borth, water, and bay leaves.
Bring to a boil and simmer for a couple of hours.
Toward the end of the cooking cycle, add the tortellini to heat through.
Discard the bay leaves and season to taste.
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| Notes: |
2022-08-22: 3 quarts to the freezer for future use
2020-04-25: We used 3 Italian seasonedd chicken breasts (purchased in error), and a 20oz package of Rana 5-cheese tortellini.
2020-02-08: We used 2 chicken breasts, sautéed on the stove and then having the remaining ingredients added and simmering. We added 1 tablespoon of Better Than Boullion vegetable, and a pinch of red pepper flakes.
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06/21/2023
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