Isn’t soup the best? It’s warm and soothing and satisfying and really, you can throw all kinds of leftovers into a pot, cover them with broth and poof! Totally original soup. Meat, vegetables, beans, grains, wine…whatever you like! Throw it in. Well maybe not whatever you like, but you know.
Which is kind of how this recipe came about. It began with half a leftover roast chicken and the need to turn it into something more exciting than half a leftover roast chicken, which clearly no one wanted to eat. Once I’d found my recipe idea, I peeked into the fridge for what else we had and what could substitute for that we didn’t. All of a sudden, a very delicious soup was born!
So now we have leftovers of soup instead. If chicken becomes chicken soup, then what does chicken soup become? I don’t think there’s an answer for that, so let’s just hope it’s tasty enough to stand on its own for another round.
Yes, I think it is :).
Adapted from Creamy Chicken Tortellini Soup with Kale by Eat Live Run
Creamy Greeny Chicken Tortellini Soup
- 1/2 yellow onion, minced
- 4 carrots, chopped
- 1 tablespoon of olive oil
- 2 tablespoons of flour
- Half a small roast chicken
- 2 quarts chicken stock
- 1/4 teaspoon garlic powder
- 1 heaping cup of baby kale
- 1 heaping cup of arugula
- 9 oz package of fresh tri-color tortellini
- 1/2 cup of half and half
- salt and pepper to taste
In a heavy saucepan over medium heat, warm the oil. Add carrot and onion and cook, stirring occasionally for a few minutes until they start to soften. Add flour and stir well to coat the veggies.
Pour in chicken stock slowly. Next, add the chicken, garlic powder and tortellini and bring mixture to a boil. Reduce heat and simmer for about five minutes until pasta is plump and soft.
Stir in cream, arugula and kale. Season with salt and pepper to taste and simmer for a few minutes longer until greens begin to wilt.