Recipe(tried): Chicken Tortellini Soup
Menus Hello everyone!
Well, I'm sticking to my resolution to post more often, so here I go again! It is freezing cold here today, only 12 degrees this morning, but the sun is shining and the little robins are outside my classroom window just freezing their little patooties off. Tomorrow and the rest of the week promises to be more like spring, but right now I'm cursing that dreaded groundhog! Since it's so cold this morning, it sounded like a great day for chicken soup. Since it's a work day, I like to cook fast when I get home, so here's a quick chicken soup recipe that hits the spot after a day in the trenches.
Chicken Tortellini Soup
2 or 3 chicken breasts, or leftover chicken, cooked and diced (I'm using leftover roast chicken)
1 large (family size) can of chicken broth
1 can of corn, drained
2 cans of cajun mixed vegetables, drained
1 can of cream of chicken soup (or 2 if you like it creamier)
Tortellini filled with spinach (I get mine at Sam's Club)
Water (about 2 or 3 cups)
Salt, pepper, thyme, to taste
Using a 5 qt. dutch oven, put all the ingredients in except the tortellini, and stir. Let it come to a boil, and add the tortellini. Let it simmer for about another 10 or 15 minutes, and VOILA! Dinner's ready!
I serve this with a fresh loaf of rye bread (I'll stop at Panera's on the way home). We'll have leftover banana chiffon cake for dessert, and call it a day.
Tomorrow I'll probably have leftovers, unless my son who STILL LIVES AT HOME ALTHOUGH HE'S 22 YEARS OLD AND EMPLOYED, eats everything during his midnight snack raid. It's like living with Jethro.
Thanks to all who welcomed me! It's great to be in the midst of such wonderful people! Have a wonderful day, it's time for me to go get ready for my little ducklings who will be here before I know it. I teach two half day sessions of kindergarten, and that totals almost 60 five-year-olds, so now you know why I'm exhausted at the end of the day! Bless your hearts today and always,
Joansy
Well, I'm sticking to my resolution to post more often, so here I go again! It is freezing cold here today, only 12 degrees this morning, but the sun is shining and the little robins are outside my classroom window just freezing their little patooties off. Tomorrow and the rest of the week promises to be more like spring, but right now I'm cursing that dreaded groundhog! Since it's so cold this morning, it sounded like a great day for chicken soup. Since it's a work day, I like to cook fast when I get home, so here's a quick chicken soup recipe that hits the spot after a day in the trenches.
Chicken Tortellini Soup
2 or 3 chicken breasts, or leftover chicken, cooked and diced (I'm using leftover roast chicken)
1 large (family size) can of chicken broth
1 can of corn, drained
2 cans of cajun mixed vegetables, drained
1 can of cream of chicken soup (or 2 if you like it creamier)
Tortellini filled with spinach (I get mine at Sam's Club)
Water (about 2 or 3 cups)
Salt, pepper, thyme, to taste
Using a 5 qt. dutch oven, put all the ingredients in except the tortellini, and stir. Let it come to a boil, and add the tortellini. Let it simmer for about another 10 or 15 minutes, and VOILA! Dinner's ready!
I serve this with a fresh loaf of rye bread (I'll stop at Panera's on the way home). We'll have leftover banana chiffon cake for dessert, and call it a day.
Tomorrow I'll probably have leftovers, unless my son who STILL LIVES AT HOME ALTHOUGH HE'S 22 YEARS OLD AND EMPLOYED, eats everything during his midnight snack raid. It's like living with Jethro.
Thanks to all who welcomed me! It's great to be in the midst of such wonderful people! Have a wonderful day, it's time for me to go get ready for my little ducklings who will be here before I know it. I teach two half day sessions of kindergarten, and that totals almost 60 five-year-olds, so now you know why I'm exhausted at the end of the day! Bless your hearts today and always,
Joansy
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!