Monday, July 4, 2011

Make It Monday - Chicken Tortellini Soup

Make It Monday - Chicken Tortellini Soup


Chicken pieces with bone in, skinned
(I used 4 thighs, but it could have used a little more chicken)

1 cup carrots, sliced or baby carrots

1 cup sliced celery

Chicken boullion cubes
(about 8 more or less depending on amount of water used)




Frozen or refrigerated cheese tortellini

Put chicken and vegetable in a large stock pot. Fill pot with approx 10 cups of water. Add boullion cubes and salt and pepper to taste. Use approx. 1 cube per every cup of water. Bring to a boil. Cover and simmer for 90 minutes. Remove chicken from broth. Remove chicken from bones, cut up, discard bones and return chicken to pot. Bring soup back to a boil and add tortellini. Cook tortellini according to directions on packaging.

Today's recipe is courtesy of Amber from The Lonely Baker


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