The first two weeks of April were so busy, with so much going on, that one night, I realised at 10 o’clock at night that I had 4 little people to feed the next day, and I wasn’t quite sure what that was going to be. Now, it wasn’t that there wasn’t any food in the house, but it had to be put together, and that late at night, I didn’t want to start making something big.
So, I got out a container of homemade chicken stock, chopped some onion and carrot and celery, and then went on the hunt again. I had one large cooked chicken breast, a half a package of frozen cheese tortellini and some frozen peas and corn. It all went into the pot, with some chopped chives and parsley. And it turned out quite yummy, and went into thermoses and fed my little daycare friends for lunch the next day. So good, that it was all gone after that, and my own kids were disappointed there were no leftovers for after-school snacks!
Tortellini and Vegetable soup
6 cups homemade chicken stock (or low sodium chicken broth)
1 tbsp olive oil
one medium onion chopped
3 medium carrots peeled and diced
3 ribs celery chopped
2 handfuls of cheese tortellini (or chicken if you prefer)
1 large cooked chicken breast, diced
1.5 cups frozen vegetables of your choice
1. Heat oil in large dutch oven or soup pot, over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until veggies are soft. Add chicken broth or stock, and bring to a simmer. Add tortellini, chicken, and frozen veggies. Return to a boil, reduce heat and simmer for 15 minutes. Taste and season with salt and pepper to taste. Serve immediately or freeze for up to 3 months.