Chicken Tortillini Soup

  1. Place chicken in pot, and add enough water to cover by at least an inch. Add cubes, rosemary, bay leaves, thyme, garlic, salt, pepper, and oregano. The amount you add is a personal choice. (I cook like my mother, a pinch of this etc.)Boil until chicken is cooked through. This will vary in time depending on size and temperature. As the chicken cooks, you may have to add water several times, again, a personal choice. When cooked through remove chicken and place in a bowl to cool. Spoon out the bay leaves, and make sure that no chicken wings are left in broth. Turn temp on stove down to lowest possible settings. While it is cooling, chop celery, onion, and garlic and add to broth. Add corn, carrots, green beans and diced tomatoes. Cover broth and begin to remove the bones from the chicken. When you're done add the chicken back to the broth as well as the tortillini and the salsa, turn the temp back up to boiling and let it boil for about 20 minutes. I say about because the type of tortillini will affect how long it needs to be cooked. Dried tortillini takes longer. Again, you will have to add water because you will need a little extra for what the tortillini take up in cooking. This recipe is large enough that it is great for parties. Also, this recipe can be made using leftover turkey from thanksgiving and chicken broth to give it more flavor. many more things can be added depending on taste, but I suggest that you do not add ocra, as it does taste good, but gives the soup a slimy texture.
  2. Also, it is a kid friendly meal because a few ingredients can be removed without sacrificing the whole.

chicken, stalks of celery, corn, carrots, green beans, tomatoes, tortillini, garlic, salsa, onion, rosemary, bay leaves, thyme, salt, pepper, oregano, chicken bouillon

Taken from www.epicurious.com/recipes/member/views/chicken-tortillini-soup-1247204 (may not work)

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