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With flurries, snow squalls and icy patches galore, soup is the only thing I want to eat now (poor Hubster). I just ate four bowls and now I’m settling in to write this newest blog post. For my fellow foodies, soup doesn’t even require a recipe, but that’s not true for everyone. And this recipe is really just another variation of chicken noodle soup if you will…

Chicken & Tortellini Soup

Chicken & Tortellini Soup

Ingredients:
2 Tbsp. olive oil, 1 small diced onion, 1 Tbsp. minced garlic, 3 boneless skinless chicken breasts, 4 bay leaves, 2 qt. chicken or vegetable stock, 1 batch or package of cheese tortellini, 4 c. sugar snap peas, 2 carrots (cut into julienne strips), fresh cracked black pepper, fresh ground sea salt

Directions: 
Brown onion & garlic in olive oil at the bottom of a stock pot. Add chicken to pot and remove once all sides are browned. Cut chicken into small cubes and return to the pot. Add bay leaves and stock and bring to a boil. Add chicken, carrots, salt and pepper and gently boil until chicken completely cooked. Add tortellini and sugar snap peas and simmer for about 8 minutes. Remove from heat and allow to sit for about 15 minutes. Discard bay leaves and serve soup hot!

Now I’m ready to curl up in a blanket with a glass of wine, a chunk of dark chocolate and good book.

What is your favorite winter evening ritual?

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