Some days just call for soup. And soup has been calling my name during this unnaturally chilly beginning of June. I like this one because it's pretty quick. You use leftover rotisserie chicken (or a chicken breast that you've cooked in the crock pot) sauté some veggies, add broth and pasta and you're done twenty minutes later. Stews need lots of time and their hearty nature is generally more appropriate in winter. But this soup takes thirty to forty minutes, start to finish, and its light and clean broth makes a delicious supper for spring as well as winter.
Chicken and Tortellini Soup
Serves 4 - 6
Total Time: 30 to 45 minutes
Note: This recipe calls for pre-cooked chicken. Meaning you will need to prepare that ahead of time! You can use leftover rotisserie chicken, or simply cook a chicken breast in the crock pot in 1 cup of water on high for 4 hours. Once chicken is cooked, shred, and proceed with the recipe.
2 T. olive oil
1 onion, minced fine
2 carrots, peeled and diced
1 - 2 celery ribs, diced
3 garlic cloves, minced
1 tsp. mind fresh thyme, or 1/4 tsp. dried thyme
8 cups chicken broth
8 oz. cheese tortellini
15 oz. can petite diced tomatoes, drained (or 1 plum tomato, diced)
1 chicken breast, cooked and shredded
2 T. fresh basil, shredded or a few shakes of dried basil
Sauté onion, carrot and celery over medium-high heat until just softened, about 5 - 7 minutes.
Add minced garlic and thyme and sauté for another 30 seconds.
Pour in chicken broth, bring to a boil and cook for 5 minutes, or until veggies are mostly cooked.
Add tortellini and tomatoes and cook for 10 minutes, or until tortellini is tender.
Stir in the chicken and heat for one more minute.
Off the heat, season with salt and pepper and add shredded basil.
I didn't have any fresh basil on hand this time, but fresh basil is so amazing in this soup.
Much preferred to dried if you have it!
Recipe adapted from America's Test Kitchen's Cooking for Two 2010.
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