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| Chicken Tortellini Soup with Spinach |
I bought a 4 lb package of split chicken and decided to have some fun. The breast was 99¢ per pound so I couldn’t resist. First thing I did was to roast it off. A simple salt and pepper was applied and then it was cook at 400° for 45 minutes.
Funny thing happened at the end of cooking though.
I went to pull the chicken from the oven and the heating element was glowing white in a spot – like a welder. I turned it off immediately, but that small, bright-as-the-sun spot kept burning and moving along the orange-glowing element. As it cooled the spot eventually went out. When it was all said and done (3 or 4 minutes) I realized I had just witnessed my oven fry! I didn’t panic becuase it was inside the oven so it was contained. And, Im really glad the chicken was finished cooking before it totally blew.
My only real worry was how I was gonna finish the buffalo chicken spring rolls I was making later in the evening. Fer F**ks sake, I had been planning on those all week. (more on that in another post)
It was Friday evening at 4:30, there was no way I could get that fixed for the weekend — or so I thought.
I went to the building management and within an hour a maintenance guy was there with a new element. By 6:30 I was good to go. I was really impressed by how quick it was taken care of. That has been the case with almost everything here at my new place, when I ask for issues to be looked at, they really have been prompt with maintenance.
That said – Later that night I shredded and divided the chicken. Half for the spring rolls, and half for a yummy batch of soup.
I made this soup because of the cool weather that had rolled in, but also because I wanted to clear out some pantry and freezer space. That’s why I choose the tortellini and spinach, it was time to get rid of them – and I must say, they did make for a yummy bowl of soup!
Eat well, cook often …
CHICKEN TORTELLINI SOUP WITH SPINACH
45 minutes, serves 4
3 C chicken, roasted, shredded
1 C onion, diced
1 C green pepper, diced
1 C celery, diced
2 Tbs garlic, minced
2 tsp Italian seasonings
4 C chicken broth
1 8 oz pkg four cheese tri-color tortellini pasta
1 10 pkg frozen spinach, thawed, drained
In a soup pot over medium heat saute onion, green pepper and celery in a little olive oil until soft, 4 to 6 minutes. Salt and pepper to taste. Add garlic and Italian seasonings, cook until fragrant, 1 to 2 minutes more. Add chicken, tortellini and spinach, bring to a boil. Reduce heat and simmer for 25 to 30 minutes. Portion into bowls and serve.
