Tortellini Soup

I had tortellini soup at a restaurant a couple of years ago and it was sooooo good. Seriously good. I came home and searched for recipes, but didn't find anything that was awesome in totality. Therefore, I created this on. The kids love it. Ever Miss I-don't-eat-anything loves it. I made it last week and they all declared it "Soup of of the Year" so Yeah! for me. Leftovers are eaten cold out of the fridge.

Now that I've gotten your hopes up.....don't be disappointed.....

Shelly's Tortellini Soup
4 boneless, skinless chicken breasts, each cut in half
6 cups low sodium chicken broth (I've also used vegetable stock-yum!)
2 cups water
2-3 carrots, sliced into thin rounds
1/2 - 1 bunch swiss chard, cut crosswise into 1 inch strips
8-10 ounce package or tortellini -- I like Cheese or Spinach/Cheese
3/4 - 1 tsp kosher salt
3/4 -1 tsp black pepper
3/4 tsp fresh Rosemary, chopped
3/4 tsp fresh chopped Basil or 1/2 tsp dried basil
1/4 cup (about 1 ounce) finely grated Parmesan cheese (the good stuff -- NOT the can)

Add broth and water to large pot. Bring to boil and add chicken. Reduce to barely a simmer (rare bubbles coming up -- you're basically poaching the chicken). Cook until chicken is cooked through - about 20-30 minutes depending on size and thickness. Skim off any foam. Remove chicken to plate and cool. Shred the meat or chop into small pieces. Strain the broth with a fine strainer or through a clean dish towel to remove impurities. Return broth to pot and bring to boil. Add carrots, chard, tortellini, and spices. Simmer according to tortellini's package directions, usually 3-5 minutes. Add the chicken and heat 3-4 minutes. Ladle into bowls and top with finely grated Parmesan.


Freezer directions: Just rewarm on medium high heat then serve with finely grated Parmesan cheese. When frozen, Parmesan can become more crumbly, so you may have to grate a little more slowly.

Serving Suggestions: Complete meal -- consider serving with garlic bread, foccacia, or rustic bread.

Pomegranate Chicken Curry

I found this recipe online when I had leftover pomegranate juice I needed to use. I had no idea it was anything like a curry at first, but was informed it was an "brilliant curry" by a missionary from England we fed it to. It was inspiration....he had told us the week before that the thing he was most homesick for was curry......


Pomegranate Chicken Curry

1 Tbsp olive oil
1 1/2 pounds chicken (it called for thighs, but I've always used breasts)
1 Tbsp cumin
2 tsp cinnamon
2 tsp turmeric
1 tsp chili powder (this is omitted in your spice packet -- add if your family likes spice---my kids won't eat it spicy)
1 medium onion, chopped
1/4 cup walnuts, ground into a paste in the food processor (again, omitted in your meal due to allergies -- still tastes good without)
1 cup pomegranate juioe
Optional: 1 tsp lemon or orange zest and cilantro or mint for garnish

Heat oil in pan over medium high heat. Brown chicken and transfer to plate. Add spices and onion to skillet and saute until onion is soft. Return chicken to the pan and add pomegranate juice and nut paste. Stir to coat the chicken. Simmer for 15-20 minutes or until chicken is cooked completely and sauce has reduced. Serve with a garnish of lemon or orange zest and/or chopped cilantro or mint.

Side Dishes: Couscous (provided) and a green salad

Freezer Directions: Thaw in fridge overnight. Follow directions as above using packaged, prepped ingredients.