What you'll need:
2 Quarts of Chicken or Veggie Stock
Fresh sprigs of thyme
2 Bay leafs
2 or 3 carrots
1 large onion
2 stocks on celery
Kosher salt and cracked black pepper
1 Rotissier chicken, picked
3 cloves of garlic
1 package of cheese tortellini
Parmesean Cheese for the top
What you do:
Cut your veggies. I small diced my onion, and cut my carrots into rounds. Cut your celery as well, and mince your garlic. I like a lot of garlic, but you can use less.
Pour a bit of oil into the bottom of the pan. Make sure you coat the entire bottom, but don't use too much oil. You don't ant oily soup. Once your oil is hot, throw in your garlic. You cant a medium hot.Garlic will fry if you let it, and that is the last thing you want. Throw in two fresh sprigs of thyme and sweat both for about 3 minutes. Then throw in your onions, carrots, and celery. Sweat these off as well. For about 8 minutes. Carrots require a good amount of cooking. Also, season now. What you want is to always build flavor. So I season at least three times. I threw in a pinch or two of red pepper because Andy was sick and I wanted him to kind of sweat it out. Plus, we like spicy.
After cooking your veggies for a bit, you'll add your stock and your bay leaf. Bring up to a boil, then reduce to a simmer. Simmer for about 30 minutes. I like to build flavor. Then, throw in your shredded chicken and tortellini. Cook tortellini through. About 5-6 minutes and serve. Top with some fresh Parm and you are ready to go. Enjoy!
p.s. Diana did the sweetest post about me and it made me all misty eyed, I can't believe how many special, talented, beautiful friends i have found through blogging and Diana is pure proof of that. She has been sweet and kind to me from the very beginning, without even meeting. I am a lucky girl. Say hello to her. She is the one in a million kind of special. And look at the photo she took of my bookmarks!! Eeep. I am getting so excited.