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Thursday, July 24, 2014
Chicken and Tortellini Soup
Ah, comfort food.
Comfort food is different for everyone. It's usually the foods that you remember from childhood. Meals that your mother made for you, especially the kinds of meals that didn't make it into regular rotation on the menu.
I have friends who will say their comfort food is the blue box mac and cheese with the packet of powdered cheese or even Hamburger Helper. A girl from work once told me her comfort food was tuna noodle casserole because her mum always made it when she had a rough week at school, during finals for example.
My long list of comfort foods includes Yaya's roast beef with peas and mashed potatoes and gravy, chicken and veggie spaghetti pie (which I promise the recipe is still to come), and this soup. This incredibly simple, so-easy-you-could-make-it-in-your-sleep soup.
When you have a cough or sore throat or even that stuffy headed, blocked sinuses gunk this is the perfect chicken soup. The warm broth will sooth your throat and clear your sinuses making you feel almost normal if only for a little while and the tortellini is much more filling than boring noodles. I remember Yaya making this for me when I was pregnant and again just a few months ago when I had a bit of a cold. It's also the perfect soup to make for yourself when you're feeling under the weather because you'll spend less than half an hour in the kitchen preparing it.
Now, when Yaya makes this soup she adds lots of baby spinach and it wilts down to nearly nothing in the soup but adds a nice boost of nutrition that you need when you're sick. I asked Aaron how he felt about the spinach and he said he would rather try it without first. So this batch doesn't have any spinach, but don't be afraid to add it when you make it. Even the pickiest of eaters probably would be able to stomach it in this soup.
Once you've tried this soup you may never go back to plain old chicken noodle again. And don't forget the grilled cheese to dip.
Chicken and Tortellini Soup
Source: A Yaya Original Recipe
2 (32 oz) cartons chicken broth or stock
1 (20 oz) container tortellini (the refrigerated kind)
2-3 cups cooked chicken, chopped or shredded
2-3 cups baby spinach, washed and the stems removed
1 pinch of celery seed
salt and pepper
shredded mozzarella for serving
In a large pot bring the chicken broth to a boil.
Add the tortellini and cook for about 7-8 minutes.
Add the chicken, spinach, and celery seed and cook for another 2-3 minutes.
Season with salt and pepper and serve hot with a sprinkling of mozzarella and a grilled cheese sandwich on the side.