January 11, 2012
I made this soup Sunday night and it was gone by Monday night. Who ate it? My boyfriend and I. He loved it so much that he wants me to make it again before the week is over. Who knows? Maybe I will.
- 4 cups fat-free, reduced sodium chicken stock
- 4 cups reduced sodium beef broth
- 1 1/2 lbs. boneless skinless chicken thighs
- 4 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 small onion, chopped
- 1 envelope reduced-sodium onion soup mix
- 1 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground pepper
- 2 1/2 cups cheese tortellini
1) Trim the extra fat off of the chicken thighs. I know fat tastes good, but that's too much fat for me.
2) In a Dutch oven (yes, again with the Dutch oven), bring the chicken stock and beef broth to a boil. Reduce heat. Add the chicken thighs and let cook for 30 minutes uncovered.
3) Remove chicken and set to the side. Add carrots, celery, onion, soup mix and spices to the broth. Bring to a boil, then reduce heat. Cover the pot. Simmer the veggies for 15 minutes.
4) Coarsely chop chicken into chunks.
Add chicken and tortellini to the soup. Let cook for another 8 minutes or until the tortellinis are cooked through.
5) Let soup cool. Eat.
What do you cook with chicken thighs?