Chicken Tortellini Soup
Active Time: 15 minutes
Total Time: 30 minutes
Yield: 8 servings
boncook.com
Ingredients
- Leftover roasted chicken or store-bought rotisserie chicken
- 8 cups chicken stock, homemade or store-bought
- 1 package frozen tortellini or noodle of choice
- 2 celery ribs with leaves, cut into chunks
- 2 medium carrots, peeled and cut into ¼-inch rounds
- 1 medium onion, chopped
- 1 tablespoon French Pantry Chicken Herb Blend or Bouquet Garni
- ½ tablespoon tarragon, optional
- 1 tablespoon butter or French Pantry EVOO
- French Pantry pepper of choice, to taste
- Parmesan cheese, for serving
Instructions
- Place vegetables in a large stock pot with butter or EVOO over medium-high heat.
- Sauté until the onions are translucent.
- Add chicken broth and seasonings.
- Slowly bring to a boil over medium heat.
- Cook until the carrots can be pierced with a fork, but do not overcook.
- Shred or chop the chicken meat and add it to the pot.
- Reduce heat to a simmer.
- Add the desired amount of tortellini.
- Cook until tortellini float to the top. Do not boil.
- Let cool for a few minutes.
- Serve with grated parmesan cheese.
bon TIPS:
- Homemade Chicken Stock gives the soup richer flavor, but store-bought stock also works.
- Add tortellini near the end so it stays tender and does not overcook.
- Finish with freshly grated parmesan for a simple, flavorful topping.
