I loooove tortellini and have an obsession with soup in the fall, so this is one of my favorite weeknight pots to prepare. It is a quick, fool-proof recipe that is great for lunch the next two days. The lemon and mint give this a great flavor. Add some crusty bread and you are set!
Chicken Tortellini Soup
6 cups chicken broth
1/2 pound skinless, boneless chicken breasts
Salt and pepper
One 9-ounce bag tortellini pasta
Grated peel and juice of 2 lemons
1 bunch scallions, thinly sliced
1/3 cup chopped fresh mint
Parmesan cheese for topping
1. Bring chicken broth to a boil. Season water with salt and pepper. Add chicken and cook 8-12 minutes, or until chicken is cooked through. Remove chicken and set aside. Do not drain chicken broth!
2. In the same pot, add the tortellini to the boiling water and cook according to package instructions.
3. Meanwhile, shred the chicken with two forks.
4. Once tortellini is cooked, add the frozen peas, mint, lemon juice and zest, scallions and chicken.
5. Top with Parmesan cheese.
I like this recipe because the only thing that really needs to be fresh is the mint (and from my experience, I can wait about 5 days after I've bought it to use it). The chicken can be pulled from the freezer (just make sure to defrost), along with the peas. You should have everything else on hand, or can purchase it early in the week for a late weeknight meal. I'm always trying to think about what I need to use first so that nothing spoils- and this is one that can wait until Thursday, if you grocery shop over the weekend and think through the week ahead!
Chicken Tortellini Soup
6 cups chicken broth
1/2 pound skinless, boneless chicken breasts
Salt and pepper
One 9-ounce bag tortellini pasta
Grated peel and juice of 2 lemons
1 bunch scallions, thinly sliced
1/3 cup chopped fresh mint
Parmesan cheese for topping
1. Bring chicken broth to a boil. Season water with salt and pepper. Add chicken and cook 8-12 minutes, or until chicken is cooked through. Remove chicken and set aside. Do not drain chicken broth!
2. In the same pot, add the tortellini to the boiling water and cook according to package instructions.
3. Meanwhile, shred the chicken with two forks.
4. Once tortellini is cooked, add the frozen peas, mint, lemon juice and zest, scallions and chicken.
5. Top with Parmesan cheese.
I like this recipe because the only thing that really needs to be fresh is the mint (and from my experience, I can wait about 5 days after I've bought it to use it). The chicken can be pulled from the freezer (just make sure to defrost), along with the peas. You should have everything else on hand, or can purchase it early in the week for a late weeknight meal. I'm always trying to think about what I need to use first so that nothing spoils- and this is one that can wait until Thursday, if you grocery shop over the weekend and think through the week ahead!
No comments:
Post a Comment