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Tuesday, November 29, 2011

Lauren Alexander: Rotisserie Chicken Soup...

As the weather continues to turn colder I find myself craving soup more and more. It's such an easy meal and, if done right, so satisfying. Whether it comes from a can, a restaurant, or your stovetop the ways to enjoy soup are endless. Typically I don't actually make the soup myself, I count on Panera for that. But after finding this super easy recipe I may consider myself a soup cook afterall! Once again, it all begins with the 
perfect starter: a rotisserie chicken...

Chicken and Tortellini Soup
Rotisserie Chicken
4 carrots cut into bite size pieces (or the small, ready to eat carrots cut in half or thirds)
5 cups low sodium chicken broth
8 oz. fresh or frozen cheese tortellini
In a large saucepan, simmer the carrots in 5 cups chicken broth until tender, 10-12 minutes. Add 8 ounces tortellini and simmer until tender, 2-4 minutes. Stir in 1 1/2 cups shredded rotisserie chicken. Season with salt and sprinkle with chopped parsley to taste.
This is a great take on chicken noodle soup that really ups the heartiness by using the cheese tortellini. You could also throw in another vegetable like frozen peas to sneak in some extra goodness for the family. Serve with crackers or a grilled cheese for the hungry ones and dinner is served in 20 minutes flat.

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