Chicken & Tortellini Soup
Around Christmas, when everyone forgets about chickens and remembers how much they love turkey, chicken goes on sale. You can scoop one up for 4-5 bucks here in OK, and no more than $10 anywhere else, plus frozen or refrigerated tortellini are relatively cheap year round.
This is a great alternative to chicken noodle soup, but just as delicious. The main difference is that the broth vegetables are pureed and make the soup creamy, and provide a real home-made taste.
Serve this with an Italian beer for fun.
Chicken & Tortellini Soup
Serves 4
1 whole chicken
1 carrot
1 stalk celery
1 onion; quartered
2 zucchinis quartered
6 Cups water or enough to just cover the chicken
1 pack frozen cheese tortellini
Salt & pepper
¼ cup chopped parsley (Italian or curly)
Cover chicken with water in a pot not much larger than the chicken, and add vegetables, salt & pepper. Simmer for 1 ½ hours. When the leg bones pull easily away from the chicken the chicken should be removed from the water and set aside to cool. Remove vegetables from the broth and puree them.
Add puree to broth and stir; season with salt and pepper to taste. Bring broth and puree to a simmer and add tortellini. Cook tortellini for 3-4 minutes, or until done and serve sprinkled with chopped parsley.
Tags: chicken, italian, Soup, tortellini