Remember that chicken carcass from the Whole Roast Chicken that you didn’t throw away because I told you it makes the BEST chicken soup?! Well, now is your chance! It’s not much different than the Turkey Soup for the Soul preparation but let’s go through it again.
SHOPPING LIST: (reserved chicken carcass), cheese tortellini, 1 onion, carrots, celery, olive oil, salt, pepper, garlic powder
Hopefully, you have onion, carrots and celery leftover from your roast chicken. Now that I know how amazing soup is from a cooked chicken – VS. the starting with a raw chicken like my grandmother taught me – I always double up on the veggies at the market so I have enough for both applications. In this instance you only have to slice your peeled onion in half. Slice up about 6-8 peeled carrots and celery. In your large sauce pot, add 1 tB. of olive oil and sauce your carrots and celery. Season them with salt and pepper to taste. When the veggies begin to get some color, add the entire chicken carcass and cook a few extra minutes. Throw both halves of the onion in your pot and then fill 3/4 of the way with warm water. Bring to a boil and simmer for 4-5 hours.
This stock, as seen above, will be MUCH richer in color and flavor than the aforementioned chicken stock you begin with raw chicken. As for the tortellini – HELLO SUPERMARKET. I used the 5-Cheese Tortellini from Giovanni Rana but any cheese ravioli will do (the first time I used classic Buitoni) – or go crazy and get meat ravioli – it’s your soup!!!!!! I finished it with a little black pepper because that’s how hubby likes it but a little sprinkle of grated parmesan would go a long way!