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.
I absolutely love soup all year round. It’s delicious comfort food.
I also absolutely am horrible at photographing soup. It’s so hard!! Argh.
I love cooking, baking, writing, eating, and blogging. I dislike photography. There, I admitted it.
I do love my iPhone and Instagram though. I got my iPhone 4 last month and am really digging the camera apps. So maybe I’m sloooooowly getting into photography.
I couldn’t invest in a DSLR camera at this point though. I’m too afraid that I’d shell out all that dough and not use the dang thing.
Also, how do you let this delicious soup get cold while you style it?!?! I’m more interesting in EATING the food than taking pictures of it. I should probably eat, then style/photograph after I’m full. But that just makes too much sense for me to do, ha!
What was my point? My point is….this soup rocks!! Don’t let the pitiful pictures throw you.
P.S. If you want to know how to rock out soup/stew photography, check out Nancy at Spice Foodie’s awesome tutorial! I wish she could take all my pictures!
Pumpkin Curry Soup
Recipe from my friend Sarah via her friend Lauren!
2 tablespoons butter
1 cup onion , chopped
2 cloves garlic , minced
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth
1 (15 ounce) can pumpkin
1 1/2 cups evaporated milk
In a large pot, add the butter, onion and garlic. Cook until onions are soft.
Stir in the curry, salt, and pepper and cook for one minute.
Add in the chicken broth and pumpkin. Bring soup to a simmer and cook uncovered for 20 minutes.
Stir in evaporated milk just before serving.
I heart tortilla chips. But tri-colored tortilla chips….eh, not so much. I think the red and blue chips just taste a bit stale and off. So, I surprised myself by buying a bag of blue corn tortilla chips at the grocery store.
Best impulse buy ever!
These chips are so good!! And it was a perfect pairing with my favorite tomato soup. Amy’s chunky tomato bisque soup is delicious. The chunkiness of it reminds me a bit of tomato sauce. I doctored mine up with a little rotisierre chicken, hot sauce, salsa, cheese, and a dollop of sour cream.