This is Haylee's all-time favorite soup. She just lights up when I fix this, which is often. She even eats the leftovers for breakfast. It's healthy, so what can I say. Use a rotisserie chicken, as the flavor from them is far superior to a fresh raw chicken which is usually used. Also, BEEF bouillon is correct . . . not chicken bouillon. It's flavor dynamite! Sometimes I substitute a couple cans of corn (not drained), for the mixed vegetables.
1 rotisserie chicken
1 onion, quartered
2 - 3 carrots, peeled and chunked
1/2 cup fresh parsley, use stems and all, (or 1/4 cup dried)
2 - 3 stalks celery, chunked
3 - 4 Knoor brand* beef bouillon cubes
2 bay leaves, optional
Fresh ground pepper
1 pkg refrigerated fresh tortellini
3 - 4 cups frozen mixed vegetables
Remove any twine holding chicken together. Put the chicken in a large (wide) kettle and break apart.
Fill pot with water to just cover ¾ of the chicken. Add the next seven ingredients. Bring to a boil and gently simmer for about 1½ -2 hours.
Remove from heat; strain broth into a large bowl. Then restrain it in a fine mesh strainer to remove all the little bits of unwanted ingredients. Cool the chicken and cooked vegetables until you can easily handle it. Pick all the chicken from the bones. Set aside. Discard skin, bones, and vegetables. (If time allows, when the broth cools, refrigerate it so fat can be skimmed from the top and discarded.)
Add chicken to the strained broth. Bring to a boil; add tortellini and return to a boil. Simmer for about 3 minutes before adding the frozen mixed vegetables. Return to a boil once again, and simmer for 5 minutes.
This is Haylee's all-time favorite soup. She just lights up when I fix this, which is often. She even eats the leftovers for breakfast. It's healthy, so what can I say. Use a rotisserie chicken, as the flavor from them is far superior to a fresh raw one that is usually used. Also, BEEF bouillon (Knoor brand is the very best), is correct . . . not chicken bouillon. It's flavor dynamite!
*Knoor brand is the very best. They are about twice as large as Wylers cubes, so use your judgement if you use anyting other than Knoor.
1 rotisserie chicken
1 onion, quartered
2 - 3 carrots, peeled and chunked
1/2 cup fresh parsley, use stems and all, (or 1/4 cup dried)
2 - 3 stalks celery, chunked
3 - 4 Knoor brand* beef bouillon cubes
2 bay leaves, optional
Fresh ground pepper
1 pkg refrigerated fresh tortellini
3 - 4 cups frozen mixed vegetables
Remove any twine holding chicken together. Put the chicken in a large (wide) kettle and break apart.
Fill pot with water to just cover ¾ of the chicken. Add the next seven ingredients. Bring to a boil and gently simmer for about 1½ -2 hours.
Remove from heat; strain broth into a large bowl. Then restrain it in a fine mesh strainer to remove all the little bits of unwanted ingredients. Cool the chicken and cooked vegetables until you can easily handle it. Pick all the chicken from the bones. Set aside. Discard skin, bones, and vegetables. (If time allows, when the broth cools, refrigerate it so fat can be skimmed from the top and discarded.)
Add chicken to the strained broth. Bring to a boil; add tortellini and return to a boil. Simmer for about 3 minutes before adding the frozen mixed vegetables. Return to a boil once again, and simmer for 5 minutes.
This is Haylee's all-time favorite soup. She just lights up when I fix this, which is often. She even eats the leftovers for breakfast. It's healthy, so what can I say. Use a rotisserie chicken, as the flavor from them is far superior to a fresh raw one that is usually used. Also, BEEF bouillon (Knoor brand is the very best), is correct . . . not chicken bouillon. It's flavor dynamite!
*Knoor brand is the very best. They are about twice as large as Wylers cubes, so use your judgement if you use anyting other than Knoor.
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