Tortellini Chicken Soup w/ Lemon & Scallions

I want one thing when I'm sick. Chicken soup. I don't know if it actually cures the common cold but it sure as hell feels like it does. I usually make this with leftover chicken from a roast chicken dinner but when I'm in a hurry, I am so not above using a store bought rotisserie chicken as an alternative. I also like to swap out pulled chicken for mini ground chicken meatballs as a nice substitute. I'll include that recipe at a later date this winter.

Tortellini Chicken Soup w/ Lemon & Scallions

(serves 4-6)

1, 2-3 lb. rotisserie chicken, pulled

1 large yellow onion, minced

4 organic celery stalks, finely chopped, celery leaves reserved for garnish

4 organic carrots, peeled and diced OR 2 extra large soup carrots, peeled and diced

3 garlic cloves, pressed

1 bay leaf

3 sprigs fresh thyme, leaves picked and chopped

2 lemons, juiced

1 bunch scallions, cut thinly on bias

12 cups homemade chicken stock or 3 boxes store bought chicken stock (alternatively, Trader Joe's and Nature's Promise make great organic products)

1 16 oz. bag tri color tortellini (or any tortellini you prefer)

Salt & pepper

Grated pecorino romano for garnish

1. Heat stock pot over medium/high heat and add two tbsp olive oil until glistening. Add onion, carrot, and celery. Cook until slightly softened and onion is translucent, about 5-8 minutes. Add garlic, bay leaf and thyme. Cook until fragrant, 3-5 minutes.

2. Add lemon juice and scallions, cook another 5-8 minutes. Slowly add in chicken stock, stirring as you pour. Simmer, covered until flavors come together and soup is fragrant, about 20 minutes. Season with salt and pepper.

3. In separate pot, bring 4 QT salted water to a boil. Pour in tortellini and boil until floating, about 5-7 minutes. Drain. I like to keep the tortellini separate, from the soup and add them into individual bowls when serving because I don't like when pasta is mushy. Eventually the tortellini soaks up a lot of broth and they become soft and chewy. If you're into that texture then by all means cook your tortellini right into the soup. Less pots to clean later!

4. Pile a handful of tortellini into a bowl and ladle hot soup over. Garnish with grated pecorino or parmesan and reserved celery leaves.

This soup is completely freezer friendly, I would just suggest not adding the tortellini before freezing. The texture is not desirable upon defrosting and reheating.

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