My daughter Rachel sent me a very basic recipe for soup (5 bland ingredients) that she found online and warned me it needed some help. She was absolutely right! She was very excited about her version, so I decided to make a version of my own. After a couple of tries, I made this soup my own by changing the fresh herb and adding many yummy things.
The result is this concoction and it is delicious (according to my family)!
I hope you enjoy it!
Lemon Chicken Tortellini Soup / Suburban Foodie Original
Prep & Cook Time: 45 minutes for prep / 50-60 minutes for cooking
You will need:
7 quart stock pot
2 mixing bowls
small bowls for prepping
measuring cups and spoons
1 Whole Rotisserie Chicken from deli (shredded from bone into a mixing bowl)
9 or 10 oz package of fresh cheese tortellini (Rana or Buitoni brand)
2 Leeks, halved lengthwise and cut into half moons
7 cups of Vegetable or Chicken Stock (my favorite brand is Kitchen Basics)
16 oz of White Wine (I use Holland House brand of white cooking wine)
Fresh Basil Leaves (1 oz package)
Fresh Baby Spinach (5 or 6 oz bag)
1 Lemon (juiced)
1 tsp of dried Tarragon
2 Tbsp of unsalted Butter
Salt & Pepper
Grated Parmesan Cheese and Sour Cream for garnish
First you will want to prep all of your ingredients. It makes the cooking process much easier and less stressful (in my humble opinion).
Prep the leeks first. Since leeks grow up through the soil, sand will get into the layers. Cut the dark green top part off of the leek and discard. Cut the other end off as well. Do this to both leeks. Then cut them both lengthwise. You should have four pieces of leek. Cut each of these pieces into half-moons – I don’t like my half moon pieces very chunky. Put the leeks into a colander, separate the half-moon pieces, and run water over them while using your hands to swish them around under the water. You want all of the sand is rinsed off. Spread all of the pieces on a kitchen towel or paper towel so they can dry out. They need to be dry.
While the leeks are drying out, pull the chicken off of the bone and put in a mixing bowl.
Juice the lemon into a small bowl.
Pluck the leaves of basil and put in a small bowl.
Now you are ready to start your soup! Heat the stock pot to medium, melt the butter and little bit of olive oil, then add the leeks. Saute the leeks for 5 minutes. I usually add some salt and pepper at this stage.
Turn the heat up to medium-high and add the white wine. Cook the wine down for 5-7 minutes so the flavor is concentrated.
Turn the heat down to medium and add the lemon juice and dried tarragon. Simmer for 5 minutes.
Add the chicken/vegetable stock. Bring to a boil and then reduce to a simmer for 10 minutes.
After the ten minutes, add the shredded chicken and fresh basil. Simmer for 20 minutes (uncovered).
Next, add the tortellini and let cook for 7 minutes. At this step, I add more salt and pepper.
The last step is to add the fresh spinach. Once wilted, the soup is ready to eat!
To serve, add a small dollop of sour cream and then sprinkle the parmesan cheese.
I hope you enjoy this bright and flavorful soup.