Remember the Soup Starter I wrote about last Tuesday? When I came back from Napa I turned it into a Chicken and Vegetable Soup. I added all of my favorite vegetables and some tortellini. I sautéed the onions and mushrooms, and they were a great addition to the soup. Sautéing them first really added lots of extra flavor.
If you wanted to save time, you could buy a rotisserie chicken from your grocery store and dice the meat, and use store bought chicken stock. You can add any vegetables you like to this soup. Carrots, broccoli, celery, and peas would be great additions too.
Isn’t soup just perfect for this time of year? Chicago had its first snow of the winter yesterday, and having soup always warms me right up.
25 minCook Time
25 minTotal Time
- 5 cups Chicken Stock*
- 1 1/2 cups diced cooked Chicken*
- 1/4 cup Gravy* (if you have it)
- *I had combined this, frozen it, and then defrosted it
- 2 tablespoons Olive Oil
- 1/2 cup chopped Onion
- 8 ounces sliced Mushrooms
- Salt and Pepper
- 1/2 cup frozen chopped Spinach
- 1/2 cup frozen cut Green Beans
- 1/2 cup Corn
- 1 pound Cheese Tortellini
- Combine the stock, chicken, and gravy in a large pot over medium heat.
- Meanwhile, heat the olive oil in a skillet over medium high heat. Then add the onion. Cook for 2 minutes, and then add the mushrooms, and generously salt and pepper. Stir to evenly coat in the olive oil. Then add 1/3 cup of the warm broth from the pot to the skillet. Sauté for 6 minutes, or until the mushrooms have absorbed all of the liquid.
- Add the sautéed mushrooms and onions to the broth. Then add the spinach and green beans. Let the soup come to a low boil, and then add the tortellini and cook for the amount of time specified on the package of tortellini. Serve once the tortellini is floating. Any extra soup can be frozen.