About This Blog

I like food. A lot. In this blog, I will divulge all my delicious recipes, giving you a full list of ingredients, step-by-step instructions, and notes to help you successfully make the dish. Feel free to try these at home, and let me know how it went in the comments for the dish! If you have any questions, I will answer them as quickly as possible. If you use my recipe and discuss it on your site, please link back to this blog. Happy eating!

Sunday, August 17, 2014

Chicken and Tortellini Soup

Not one of the best photos I've ever taken. But give me a break, the lighting in my house is not fabulous.
Anyway, I got the idea for this some time ago, and I've actually been making it since like, May or something, but I thought I'd share it. It's just one of those meals that sort of got lost in my phone's photo album.
This is a nice all-around, all-weather sort of soup, except maybe the hottest summer days. It's actually pretty light when portioned in the appropriate servings, and the spice content can be adjusted to the season. Cold or rainy? Add a little white pepper or chili powder to make give it some heat to warm you up. Warm and pleasant? Use fresh herbs and feel like you're sitting outside, enjoying a gentle breeze.
The recipe itself is not at all complicated, but it's definitely a nice go-to when you're not sure what you want for dinner, or only have thirty minutes to cook.

Boneless chicken breast or tenders, cut into bite-size strips
2 or 3 whole carrots, peeled and chopped small
2 or 3 cloves garlic, minced
Low sodium chicken broth
Cheese tortellini, about 5 to 7 pieces per person
2 tbsp olive oil
Salt and pepper
Fresh chopped parsley
Additional herbs and spices, according to preference

In a large pot, add olive oil and garlic and warm over medium heat until garlic is fragrant.
Add chicken and cook through.
Add carrots and broth, bring to a boil. Reduce heat, cover, and simmer until carrots are tender.
Add spices and herbs, bring to boil.
Add tortellini and cook until pasta is done.
Portion out tortellini into bowls, top with other components of soup.

I like to make a full batch of this soup (minus tortellini) and then save whatever Rich and I don't use that night for another meal. Sometimes that means heating it back up, throwing more tortellini in and enjoying it all over again. Other times, that means throwing in some sort of small pasta, like alphabets, and giving it a quick heat before bringing it in for lunch.
I've made this soup in a few ways, spice-wise. It definitely has a lot of range and possibilities. I encourage you to play with the flavours.

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