Chicken Tortellini Soup and the Sick Hubby

Good evening my people! I’m guessing your kids are in bed, significant other is either in bed or wrapped up in their own project or tv show. The house is quiet. It is the perfect time to grab your phone, tablet, or laptop and check on your favorite websites and social media. I’ll join you with my own glass of wine and a pretty rocking recipe.

Yesterday, hubby spent the day doing his handy, around the house chores. He capped off a pipe under the house, mowed the lawn, etc. He was sneezing a majority of the day (and yes, I told him to take an allergy pill). I was secretly hoping it was only his allergies. unfortunately, given the season it is and that he is a pipefitter and outside a lot, he is down with what I hope is only a cold. He woke up this morning congested and drippy at the same time.

I find a good hot soup, with chunky veggies and protein, tends to help shorten that sick feeling, along with decongestants and night-time meds. I don’t know about your husbands, fiances, boyfriends, significant others, but the men in my life don’t seem to take soup unless they are restricted to sitting or laying down. “That’s sick people food!” to which I reply, “YOU’RE SICK!”. Then since I’m the one cooking, they have to give in.

Chicken Tortellini Soup
The finished product

Here is my recipe for a good, hearty soup that isn’t too brothy so they feel like they are eating something substantial. I first made my chicken stock from scratch because I planned to make soup early enough in the day and had a roasted chicken leftover in the fridge. I was able to make this while doing laundry, tidying up, vacuuming, tending my 7 month old, etc. So it really isn’t labor intensive. Just can’t forget it is on the stove.

Chicken Stock

1 chicken carcass (I used a roasted chicken that still had a good deal of dark meat left)

1 heart of celery (about 5 stalks broken up by hand and the little leaf parts in the middle)

4 large carrots (don’t worry about peeling them, just give them a good wash, break by hand)

1 large onion, cut into quarters

1 tablespoon poultry seasoning

1 tablespoon herbs of provance

1 tablespoon garlic powder

2 bay leaves

1/2 teaspoon kosher salt

1 teaspoon crushed black pepper

2 quarts of water

Put the chicken bones in a large stock pot, I have an 8 quart that works great for this kind of stuff. Cover with water, depending on the pot you may need more or less than listed, it is ok to eyeball. Add onion, carrots, celery, bay leaves and seasonings to the pot and place on high heat until you get a good rolling boil. Reduce to medium-low. I let this go for 4 hours, tasting every so often to add more seasonings or water if needed. You can also do this in a crock pot if you don’t want to watch a stove during the day or want to make it over night, just set to low for 8 hours.

Place a strainer in a large bowl that will catch all the stock ( I did this in my sink to void mess) and pour contents of your pot into the strainer. If your chicken had a good amount of meat on it like mine did, save the veggie/chicken mix to get meat out of. Set stock aside to use for soup or any recipe that calls for chicken broth/stock.

I also make a veggie stock from scratch regularly out of kitchen discards. Please leave a comment if you would like a more in depth explanation of that.

Chicken Tortellini Soup
Preparing the Broth

Chicken Tortellini Soup

Time for the soup making! You will need:

Your afore mentioned chicken stock ( I got about 2 quarts out of mine).

2 cups diced cooked chicken (light or dark meat)

2 tablespoons extra virgin olive oil

1 cup diced yellow onion

1 cup chopped carrot ( I cut on the diagonal for a chunkier veggie but you can dice if you prefer)

1 cup chopped celery (on diagonal as well)

4 cloves of garlic, minced

1 bunch of Bok choy chopped (you can use baby bok choy but the regular was less expensive)

1 package of Roasted chicken tortellini (I use fresh pasta, I think it tastes better than dried)

1 tablespoon poultry seasoning

1 tablespoon herbs of provance

1/2 teaspoon kosher salt

1 teaspoon crushed black pepper

2 teaspoon chicken bullion

1 10.5oz can cream of chicken

1 10.5oz can cream of mushroom

In a large stock/soup pot, place 1 tablespoon of extra virgin olive oil. Add your diced chicken seasoned with a pinch of salt and pepper. You can use pre-cooked chicken and skip this step but I think it builds the flavor nicely as we are going to use 1 pot for the whole recipe. Remove chicken when browned and set aside.

Add the second tablespoon of extra virgin olive oil and once it starts to shimmer on medium heat, add your diced onions. They will need to turn translucent but not brown. You may need to turn down the heat depending on your stove. Once they are starting to soften, add the chopped carrots and celery. Stir together. Once they start to soften, add the poultry seasoning, herbs of provance, salt, pepper, and chicken bullion and mix until the vegetables are coated. Add your minced garlic.

jan-2018-mass-download-1841.jpg
Adding herbs and spices

At this time, add your cans of cream of mushroom and cream of chicken soups. Stir and once combined, add your homemade chicken stock or canned broth. If you use a canned broth, you may want to add more herbs of provance and poultry seasoning. Be sure to taste to make sure it doesn’t get to salty. Bring the heat up to medium-high and let it simmer.

After a 10-15 minute simmer, add your cooked chicken and bok choy. Once you add these, set your water on to boil for the tortellini and prepare according to package directions. The brand I used said to boil for 7 minutes. Once the bok choy is soft but has a little crunch left, remove from heat. At this point you can add the tortellini to the pot of soup or you can keep it separate. If you add it, the pasta will absorb a lot of the broth, especially when refrigerated. I keep it seperate and place tortellini in the bowl and pour the soup over.

Chicken Tortellini Soup
Almost there!

Serve with a crusty bread for dipping or you can make my herb buttermilk quick bread. The bread is the one thing my husband always asks for when I make soup. He just loves it, can eat half a loaf to himself. Please comment below if you would like the recipe for that as well.

This recipe is mostly off of memory. I took a recipe off pinterest and re-arragned it to customize it to what tastes we like at home. Remember to taste the stock and soup as you go! Only you know what flavors you like and don’t like. This recipe made enough for dinner for 2 plus 4 lunch portions.

Well, it is my turn to get some rest. Thanks for stopping by! Tomorrow is mom’s turn to relax a bit. We all know if the mom is out of commission, everyone suffers! Trying to avoid the sickies.

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