I’m really good at starting to make a recipe only to realize halfway through that I’m missing one ingredient. This then requires me to improvise while crossing my fingers and hoping for the best. This time, my recipe modifications did work to my advantage. You should try this chicken and tortellini soup because it’s simple and it tastes so good you’ll want to eat it daily, just like I will for most of this week.
Chicken and Tortellini Soup (adapted, by accident, from Real Simple)
2 lb chicken, breast or thigh meat, boneless and skinless
8 cups vegetable broth
2 cups water
2 stalks of celery
2 large carrots
8-9 oz tortellini
8 oz chopped frozen spinach*
*This is all I had in the freezer, so I went with it. I would have preferred fresh spinach or swiss chard as the original recipe called for, but you go with what you have.
Add water, broth, and chicken to a large saucepan. Bring to a boil. Once boiling, turn heat down and simmer until the chicken is cooked, about 35 minutes.
Remove the chicken from the broth and put on a plate to cool. Thinly slice carrots and celery and add to the broth along with the tortellini and spinach. Bring to a boil and cook according to tortellini package directions.
While the tortellini and vegetables are cooking, shred the chicken. If you have a Kitchen Aid stand mixer, I’ve read you can shred chicken using the paddle attachment. I don’t have a Kitchen Aid stand mixer and haven’t tried this, but if it works, then I think it confirms my suspicion that it really is one of the best and most versatile kitchen appliances ever. Or, if you don’t have a stand mixer, two forks work really well and you might even have an audience like I did.
Once the chicken has been shredded and the tortellini is cooked through, add the chicken to the pot and cook for another 2-3 minutes.
The only thing left to do now is eat! Sprinkle some shredded Parmesan on top of each serving and enjoy.
Eat Well.Feel Well,