Ingredients
- 8 c. water
- 1 1/2 lbs. boneless, skinless chicken breast
- 1 med. onion
- 2 cloves garlic
- 3 stalks celery
- 3 carrots
- Chicken soup base
- 1 family size package of fresh 3 cheese tortellini
Preparation
Step 1
Put your water on to boil, with the chicken breast in it.
While it's heating saute the onion and garlic in a teeny bit of olive oil. When the onion starts to soften, remove from the heat.
Slice the carrots and celery into bite sized bits.
Once the water hits a nice rolling boil for a few minutes, fish out the chicken and dice it.
Add a few tablespoons of the soup base until the broth is how you want it, then toss in the chicken and the other veggies. Simmer until the carrots and celery are tender.
Just before serving toss in the tortellini. IT WILL COOK VERY FAST, SO LEAVE IT UNTIL THE LAST MINUTE.
This only takes about half and hour or so, maybe 45 minutes, and requires very little watching over. You can season it any way you like, and it's wonderful with crusty bread of any kind. It does keep, but the tortellini will suck up the broth like little sponges.