I’m not a fan of Campbell’s chicken noodle soup. My Mom would offer to heat it up for me when I was sick. Ugh, no thanks, Mom. Can I just have some crackers and Ginger Ale instead?
That soup to me was just too brothy and boring. For my chicken soup, I need substance. Lots of ingredients…with some broth. And that’s what this soup is!
I’m certain that if I get sick, this soup will make me feel better. But I’ll still want crackers & Ginger Ale on the side.
Chicken & Cheese Tortellini Soup
Recipe adapted from Real Simple, March 2011
5 cups chicken broth
3 stalks of celery, diced
6 carrots, diced
10 ounces of cheese tortellini
2 cups shredded cooked chicken
salt & pepper to taste
chopped parsley, for garnish
In a large saucepan, add together your chicken broth, celery, and carrots. Heat on medium-low heat for 10-12 minutes. Bring the broth to a boil. Add in your cheese tortellini and cook for 6 minutes. Reduce heat to medium and add in your shredded chicken. Cook until chicken is heated. Season with salt & pepper.
Spoon into bowls and sprinkle with chopped parsley.
***Notes: I used cheese tortellini from the refrigerated, prepared food section at Trader Joe’s.
For the chicken, you could use rotisserie chicken (which is what I did), or cook some chicken breasts and shred them, or even used canned chicken.
I thought of adding onions as well. I didn’t end up doing so, but think it would make a good addition.
As mentioned above, this soup isn’t too brothy. If you like lots of broth, add more….or cut back on the measurements of ingredients.