Last week I told you
about the secret to this soup - baked chicken!
The other secret? Our own chicken
and turkey stock. I think I've told you
about the way we do Thanksgiving at our house, we cook the turkey a few days
ahead of time, make stock, then Thanksgiving Day, the sliced turkey gets
reheated in it's own stock. After
Thanksgiving was past and done - we had a crockpot full of stock to
consider. This year? We froze it right alongside our chicken
stock. Why waste that slow cooked goodness? While I would not use turkey stock alone for
soup, it does add a richness that chicken stock just doesn't have. So this time 50/50 chicken/turkey. Andy said the longer it sat in the fridge the
better it was for left overs. He wasn't
super excited about the tortellini suggesting just boring noodles next time. Boring was his word, honest!
Tortellini Chicken
Noodle Soup
Ingredients
1 1/2 Tbsp olive oil
1 1/2 cups chopped
carrots (from about 5 medium)
1 cup chopped celery
(from about 3 stalks)
1 cup chopped yellow
onion (1 small)
4 cloves garlic,
minced
4 (14.5 oz) cans low
sodium-chicken broth (I did 4 cups homemade chicken stock, 4 cups homemade
turkey stock)
1 1/2 tsp Italian
seasoning
Salt and freshly
ground black pepper, to taste
12 oz refrigerated
three cheese tortellini*
1/2 cup packed
parsley (stems and all), plus more for serving
2 1/2 - 3 cups
cooked chopped chicken
Directions
Heat olive oil in a
large pot over medium heat, add carrots, celery and onion and saute 3 - 4
minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian
seasoning and season with salt and pepper to taste. Bring to a boil over
medium-high heat then cover and boil 5 minutes. Add tortellini and place
parsley in a mound submerged into broth on top of tortellini, cover and boil 6
- 8 minutes longer (or one minute less than time listed on package). Using
tongs, remove parsley (I stirred it around in the soup first just to get all
the flavor out). Stir in chicken and cook until heated through, about 1 minute.
Serve warm, topped with chopped fresh parsley leaves.
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