Ingredients (Serves 8)
8 cups chicken broth
Time: Less than 1 hour
All are not created equal. We recommend Swanson's Chicken Cooking Stock or
Kitchen Basics Natural Chicken Stock.
4 cups water
1 store-bought rotisserie chicken
3 tablespoons vegetable or olive oil (or butter)
2 large onions, medium diced
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large celery stalks , thinly sliced
3/4 cup fresh parsley, chopped
3 cloves of garlic
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1 bay leaf
1 (9 ounce) package refrigerated small cheese tortellini
1 (14.5 ounce) can diced tomatoes
2 medium zucchini, diced
Bouillon (your favorite brand)
Add chicken broth and water to a heavy-bottomed stockpot. Bring to a simmer over medium-high heat. Meanwhile, remove the skin and bones from the chicken meat and shred the chicken meat. Set meat aside. Add skin and bones to stockpot. Reduce heat to low and simmer, partially uncovered, 25 minutes.
Strain broth though a colander into a large bowl. Set broth aside and discard skin and bones. Return stockpot to burner over medium-high heat.
Heat up the oil then add the onions, carrots, celery, garlic, and parsley. Saute until the onion is translucent. Add reserved chicken broth, shredded chicken meat, basil, thyme, and bay leaf. Bring to a boil.
Add the tortellini, diced tomatoes, and zucchini. Reduce heat and simmer 15 minutes or until everything is tender.
Remove bay leaf and serve warm with one of our whole grain breads
Whole Grain Twist!
To add health substitute parmesan (to taste) and your own homemade whole wheat noodles
for the cheese tortellini.