Chicken Tortellini Soup
This soup is a wonderful and warming way to use your homemade chicken stock. As the seasons progress you can add other fresh vegetables such as asparagus, broccoli, peas, root vegetables, etc.
- 2 tablespoons vegetable oil Add to list
- 1 large onion, peeled and chopped Add to list
- 2 celery stalks, chopped Add to list
- 3 to 6 cloves garlic, chopped (depending on how much you love garlic!) Add to list
- 1/4 cup chopped fennel bulb Add to list
- 2 carrots, peeled and chopped Add to list
- 1 tablespoon fresh thyme Add to list
- 8 cups homemade chicken stock Add to list
- Salt and pepper, to taste Add to list
- 2 boneless skinless chicken breasts Add to list
- 3 cups chopped chard or kale Add to list
- 1 cup Cucina Fresca fresh cheese-filled tortellini (or your favorite) Add to list
- 1/4 cup chopped fresh basil Add to list
- Grated Parmesan for garnish Add to list
Heat the oil over medium heat in a heavy soup pot and cook the onions, celery, garlic, fennel, carrot and thyme for about 5 minutes. Pour in the stock and season with salt and pepper. Add the chicken breasts.
Simmer the soup for about 20 minutes or until the vegetables are tender. Remove the chicken and cut into bite-size chunks. (They may still be a little pink inside but they will cook further.) Add the chicken back to the pot along with the chard or kale, tortellini and basil. Simmer for 10 minutes more or until the tortellini is tender. Adjust the seasoning with additional salt and pepper if needed. You may serve grated Parmesan to sprinkle on top if you desire.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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