Chicken Soup

• 1 lb. chicken breast and legs
• 1 medium onion
• 5 to 6 carrots
• 5 stalks celery
• 3 scallions
• 2 Tbsp. parsley
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1 Tbsp. Romano cheese
• 6 bouillon (chicken) cubes
• 1 diced tomato
• pinch of thyme
• 1 lb. cheese tortellini
• 1/4 c. oil

1. Brown chicken in oil.
2. Remove skin if desired.
3. Remove chicken and lightly brown onion.
4. Drain excess oil and replace chicken. Cover with water and cook in deep pot.
5. Add carrots, celery, scallions, parsley, garlic powder and pepper.
6. Add bouillon cubes and tomatoes.
7. Cook for 3 hours on low.
8. Remove chicken from bone; cut and place back in soup.
9. Cook tortellini and add to soup.

chicken, onion, carrots, stalks celery, scallions, parsley, pepper, garlic powder, romano cheese, bouillon, tomato, thyme, cheese tortellini, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801548 (may not work)