| This recipe is liked by 0 person(s). |
|
Lemon Chicken Tortellini Soup
Nb persons: 4
Yield:
Preparation time: 10 Minutes
Total time:
Source: Everyday with Rachael Ray Magazine May 2010
| 2 tablespoons | extra-virgin olive oil |
| 1/2 pound | skinless, boneless chicken thighs |
| Salt | |
| pepper | |
| 1 32 ounce container (4 cups) | chicken broth |
| 1 9 ounce bag | tortellini pasta |
| 2 cups | shredded escarole |
| 1 1/2 cups | frozen peas |
| Grated peel and juice of 1 lemon | |
| 1/4 cup | chopped fresh mint |
In a large pot, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Add to the pot and cook, turning occasionally, until golden, 6 to 8 minutes; transfer to a plate. Let cool slightly before shredding.
Add the chicken broth and 2 cups water to the same pot and bring to a simmer. Add the tortellini and cook according to package directions. Remove from the heat and stir in the shredded chicken, the escarole, peas, scallions, lemon peel, lemon juice and mint. Season with salt and pepper.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.