This is my eldest daughter’s favourite soup and my youngest daughter’s least favourite one.  Its hard being a Mom sometimes.

Even though I and Sister #2 & 3 all make this, I don’t think that a recipe has ever been written down.  You can use left over chicken or turkey if you like.  I find that chicken thighs are a better choice than chicken breasts because there is still a trace of chicken fat on the thighs and the secret to good chicken soup is the chicken fat.  

4 boneless thighs (I know there are 8 in the photo-I was making a double batch), cooked and cut into bite-sized pieces

6 small or 4 large carrots, chopped

2 small yellow onions, chopped

2 large ribs celery or 6 celery hearts (I leave the leaves on), chopped

1 small pkg. chopped spinach

10 c chicken stock

1-2  t basil

1-2 t Montreal steak spice (you heard me right)

cheese tortellini, quantity according to taste (I say this because some people like their soup to be brothy and others more stewie), pre-cooked according to package directions

Place all veggies into a soup pot and saute until they sweat.  Add chicken, spices & chicken stock and bring to a boil.  Reduce heat and simmer until veggies are tender.  Add pre-cooked tortellini.  Ladle into large bowls and garnish with a sprinkle or shavings of Parmesan cheese. 

 

Kath’s quote: “Poultry is like meat, except when you cook it rare. Then it’s like bird-flavored Jello.”-P. J. O’Rourke

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