Tortellini Chicken Soup
1 rotisserie chicken or two (bone-in) roasted chicken breasts
1 package fresh tortellini (8 oz.)
2 carrots, chopped
2 stalks celery, chopped
1 yellow onion, chopped
1 box chicken broth (I prefer low-sodium organic)
1 teaspoon dried thyme
1 teaspoon salt (more, if needed)
1/2 teaspoon black pepper
Freshly grated Parmesan cheese (for garnish)
Shred or chop chicken. Heat a large, heavy bottom pan over medium heat and drizzle bottom with olive oil. Add chopped celery, onions and carrots. Cook for approximately 6-8 minutes. You want the vegetables to cook, but you really don't want to add much color to them.
Add thyme and cook another 2 minutes. Cooking the thyme with release more of the flavor. Feel free to add more if you like a stronger flavor. Add salt and pepper as well. Like I've said before I love black pepper so I would probably add more, but I included a modest amount for this recipe.
Add chicken broth and bring to a boil. Once the soup is boiling add fresh tortellini and cook according to package directions (probably 6-8 minutes). In the last several minutes add your chicken.
Sprinkle the top of the soup with some grated Parmesan cheese before serving. I love this soup with good ole Saltine crackers crushed on top or some crusty french bread for dipping.