Tuesday, January 24, 2012
Lemon Chicken Tortellini Soup with Escarole
This soup is based off of a recipe from Rachel Ray Magazine for Lemon Chicken Tortellini Soup.
I make it almost exactly the same as the recipe with a few minor exceptions - my amounts are also more approximate than hers because I tend to use what I have and adjust for taste and preference.
1 package chicken thighs (either @ 1 lb. with bones, or 1/2 lb. without)- alternately leftover rotisserie chicken would work well.
4 (or more) cups chicken broth
1 package whole wheat tortellini
2 cups shredded escarole (or as much as you want or have :) )
half of a package of frozen peas
3 T lemon juice
For the more frugal version, use thighs on the bone. As it cooks, remove the skin and pull the chicken away from the bone.
Remove the skin and bones and either discard or for the EVEN MORE FRUGAL version....
When boiling, add tortellini in a large soup pot. The tortellini can be the most expensive part of this soup so I always wait until it's on sale. I was pretty excited to find the whole wheat tortellini at our discount grocery store (Amelia's) for $1.50 each!!
Boil until tortellini floats.
Cook until escarole is at desired tenderness.
I made a double batch of this so that I could freeze it. Technically, the tortellini does not freeze well in the soup... when you thaw it, it will likely fall apart a bit- however, I actually prefer this. The soup ends up creamier and cheesier (from the tortellini falling apart) after having been frozen and the lemon flavor intensifies as well. It will look messier, but, in my opinion, taste even better in round 2!