recipe

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1 whole chicken
1 onion – diced
3 talks of celery – diced
1 tablespoon – garlic
3 cups – fresh spinach
1 14-oz can – diced tomatoes
16-oz – cheese tortellini
1pinch – crushed red pepper
½ teaspoon – black pepper
32-oz – chicken broth
¼ cup – parmesan cheese grated
1 6-oz can – tomato juice
2 teaspoons – olive oil
1 teaspoon – dry oregano
1 teaspoon – dry basil
1 teaspoon – dry parsley

• In a large heavy pot, place chicken and cover with broth.
• Bring to a simmer and cook for 40 minutes or until chicken juices run clear.
• Remove chicken from broth and let cool; reserve broth. In same pot, sauté onions, celery, garlic and all dry spices—about 4-5 minutes.
• Add reserved chicken broth and cook tortellini; then add tomato products and spinach.
• Remove chicken meat from bones and cut in large dice and discard skin.
• Add meat to soup, ladle into bowl and sprinkle with parmesan cheese. Enjoy!

 

4 Old Route 66 • Averill Park
674.3363 • www.crystallakeview.com

 

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