Chicken Tortellini Soup

Happy 2019, friends! I hope you all had a wonderful holiday season. We had so much awesome time together as a family..but man can that time get hectic. As much as I loved the time, I’m happy as all heck to be back to reality and schedules!

So, with all of the chaos and lack of sleep came the annual Oprish post-Christmas colds. And in the event that any of you are also trying to recover from the symptoms, this soup could come in veeeerrryyy handy.

I seriously can’t believe I haven’t shared this recipe with you before; I’ve been making it for as long as I can remember. It’s full of warm, savory comfort and its hands down my family’s most requested soup. The problem is that it’s so simple to make, I never need to follow a recipe..so it was difficult for me to share it with you with no measurements-a dang good problem to have. I mean look at that ingredient list..simplicity at its finest! But this last time I made it I wrote it out as I cooked..and now I’m so happy to pass it on!

It really is so yummy, you guys. And it has that chicken soup comforting ability without a ton of work. You’re going to love it as much as we do, I just know it!

Chicken Tortellini Soup

Notes: I always attempt to make this with bone in split chicken breasts, but they can be difficult to find. Both bone in and boneless work great here..I just love the nutrient and flavor benefits that the bone provides…but either will do, the soup tastes great with boneless too.

Ingredients

1 Tablespoon Unsalted Butter + 1 Tablespoon Olive Oil

1 Pound Boneless, Skinless Chicken Breast’s, or 2-3 Pounds Bone-in split chicken breasts, seasoned liberally with salt and pepper *see notes

1 Large White Onion, peeled and halved

10 Cups Chicken Stock

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper

1 Heaping Cup Sliced Carrots

20 Ounces Prepared Cheese Tortellini

3/4 Cup Heavy Cream

Grated Parmesan, for serving

Chopped Fresh Parsley, for garnish

Directions

Heat the butter and oil in a large soup pot or Dutch oven oven over medium high heat. Add the chicken and cook until just beginning to brown on the first side, about 2-3 minutes. Flip and cook for an additional 2 minutes on the other side. Remove the chicken and set it aside on a plate-it will finish cooking through when you add it back to the soup.

Add the onion halves to the pot and cook for 30 seconds, stirring often. Add the stock and salt and pepper, scraping up the browned bits from the bottom of the pot, and bring to a boil. Once at a boil, add the chicken/juices back to the pot, cover, turn the heat to medium low and simmer for 20 minutes. Remove the onion and discard. Remove chicken to a plate; when cool enough to handle shred the chicken meat.

Turn the heat up to medium high or until the broth is at a heavy simmer and add the carrots and Tortellini to the pot. Cook until both are just shy of tender, about 6-8 minutes. Stir in shredded chicken and cream and simmer for 5 additional minutes. Season, to taste, with additional salt and pepper.

Ladle into bowls and serve topped with grated Parmesan and parsley, if desired. Serves 4-6.

Best Ever Quick Chicken Noodle Soup


Happy flu/cold season! Has it hit your house yet? Fortunately the kids have managed to dodge the flu (please, karma, don’t jinx me here) but we’ve all had a round of yucky colds. And, as I made this recipe for about the 5th time since Christmas, it occurred to me I don’t think I’ve even shared it with you!

I realize “best ever” is fairly aggressive, friends. But for as little time and ingredients you need to put into this soup I’m not sure you’ll find an easier recipe that yields this kind of superior comforting, savory flavor. My kids love this…and I wish you could see the baby kicking those chubby feet when he gets to indulge in a piece of crusty bread that’s soppedup all of the broth…it’s a sight for sore eyes! It just has that warm, healing effect. Such a staple! Continue reading

Weeknight Cheesy Ham and Potato Soup

SONY DSCHappy New Year!  It’s  been a while, friends, and while I have thought about you so very often, I have just been way too busy eating to check in with you.  I mean this pregnancy thing really couldn’t have come at a better time.  Christmas.  New Years.  Holiday gatherings galore.  It all amounted to more yummy food than I can explain.  And then there’s the fact my oven was broken for nearly  a month.  You guys, ONE MONTH.  Do you know how long that is?  I mean I get it, be grateful for what you have, I try so hard.  But my oven?!  Take my hot water.  My coffee.  My contact lenses.  But for the love, don’t take my oven! I’m happy to report we are back up and running around here..and we were so very happy to have this Cheesy Ham and Potato Soup at home for dinner last night.   Continue reading

Southwest Chicken, Bacon and Potato Soup

SONY DSCIt won’t stop, you guys.  All things comfort.  All day.  Every day.  I’m not sure if its the damp, cold weather happening around here or the fact that theres a precious tiny little human growing inside of me but COMFORT FOOD, I will find you.

And soups are at the very top of my comfort food list these days. It’s December, after all-seems only appropriate.  As I’ve told you in the past, soups are one of my very favorite dishes to create because there are just no rules.  Soups are so forgiving.  Throw in what you’ve got in the fridge and with a few of the right aromatics, spices and garnishes you’re practically good to go.  This soup right here?  This Southwest Chicken, Bacon and Potato Soup?  You just must.   Continue reading

Simple Roasted Butternut Squash Soup

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Heres the deal, you guys.  I’m going to be frank with you.  I am getting lazy.  Like LAAAAZZZZYYYY.  Yes, you can still count on me to get a decent dinner on the table most nights…but man, I’ll find a shortcut.  Now don’t get me wrong..I love a good Sunday spent in the kitchen…but these weeknights are all about saving time.

I feel like life has progressively taken me to this place of minimal effort.  And yes, the weather these days must have something to  do with it, too.  But it used to be, you know, pre-kids, I was putting hours into dinner.  Hours.  Meticulously dicing, pureeing, grinding, whatever it took to make the food absolutely delicious.  Then one kid…two kids..came along and it has gradually shifted from hours of effort to literally strategizing how I can get this meal on the table as quickly as possible.  What shortcuts can I take that wont sacrifice taste?  How can I make this easier, not only for myself, but for you, my NP people…because Lord knows you don’t have the time either, friends.   Continue reading