I love making soups when it is chilly out and I want a quick pick me up. This soup is really easy to make and tastes amazing.
Chicken Tortellini Soup Recipe
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