Wednesday, May 19, 2010
It was raining yesterday, so I decided I wanted homemade chicken soup. Right after I had my son I'd gotten some chicken soup with tortellini and loved the tortellini twist. This recipe is super easy and super fast!
One pre-cooked rotisserie chicken (I got mine at Smith's)
3 celery ribs
2 cups carrotts
1 medium onion
6 10 1/2 oz. cans low-sodium chicken broth (or 8 cups chicken broth)
1 9-oz package cheese tortellini (or however much you like)
1 t Italian seasoning
salt & pepper to taste
Bring chicken stock to boil in pressure cooker. While starting to boil, chop up carrots, celery and onions. Place veggies in pressure cooker with seasonings and lock on lid. Bring to full pressure and cook for 6 minutes. While the vegetables are cooking, separate the meat from the skin, bones and fat. Use quick release method after the veggies are done cooking. Remove lid, add tortellini and bring to boil again until tortellini is cooked (for me this was 7 minutes). During the last 5 minutes of cooking add the shredded chicken. Salt and pepper to taste. So good!
yield: 6 servings
carbohydrates: 26g (2g fiber, 5g sugar)