About two days ago, I went to the doctor not feeling good, and came home with the diagnosis that I have “walking pneumonia” and an ear infection. Needless to say, I have not been feeling good this week. My mom called me yesterday morning saying she was making some of her yummy chicken tortellini soup and would be bringing it over for our dinner. Aren’t I Blessed? It allowed me a break from making dinner, warm soup in my belly, and happy kids who LOVE soup! It tasted so good and I am happy to announce that I woke up this morning feeling slightly better, so I am on the road to recovery.
This soup is quick to make, full of flavor, easy to adjust to desired taste, and the perfect meal for cold nights, bringing to friends or family, or for when you are feeling under the weather!
4 large chicken breasts
4 chicken bouillon cubes
1 tsp minced shallots (may used diced onion instead)
2 garlic cloves, minced
Salt/Pepper to taste
1 Bay leaf
4 cups chicken broth
9 oz bag frozen mixed vegetables
1 bag cheese tortellini
About 1/2 box of pasta (any kind works great, I love the shells)
In a dutch oven, put the chicken breasts, bouillon cubes, shallots, garlic, bay leaf on the bottom. Cover generously with water and bring to a boil. Lower heat and simmer until chicken is tender. Once cooked, remove from heat, remove chicken and dice into bite size pieces. Return diced chicken back to dutch oven with the water. Add in the 4 cups of chicken broth and the veggies. Bring to a boil and add in the tortellini and pasta. Sprinkle in salt and pepper to taste. Before serving, remove bay leaf and sprinkle with chopped Parsley.