Chicken Tortellini Soup
Making your own soup that simmers for hours?
I plan to make my own soup tonight. With chicken broth, chicken, pasta and other vegetables.
I’m thinking about 2 or 3 cartons of chicken broth, and then adding 2 diced chicken breasts that i have defrosting right now. Plus some vegetables i have, like carrots, zucchini, garlic ect….
I’m going to have it simmer for at least 3 or 4 hours.
Is their anything you guys recommend I should do or know? I was told to put the pasta in at the end because I have tortellini, any other helpfull hints or tips?
You are correct about the pasta, but if you are using cartons of broth you do not have to simmer it for hours, it already has been cooked. What I do- roughly quarter a chicken in a 12 qt pot. Cover with water, add bay leaf, oregano, celery and simmer for about 90 minutes. Remove the chicken and and as soon as it is cool enough remove the meat and toss the bones and skin back in the stock and let it simmer another hour or so. Strain it, and let it cool and skim off the fat. Put it back on the heat for a hour and add the chicken, and vegetables after thirty minutes. Add rice, if desired twenty minutes before it is done, pasta about twelve minutes. I use black pepper and Bell’s poultry seasoning at the hour until done mark. I do not add salt as most chicken has been injected with saline. Broth in cartons has too much salt. Best advice-follow above recipe but substitute 2 or 3 Turkey legs for chicken.
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