Ingredients:
- 6-8 cups homemade chicken stock (recipe below)
- 1-2 tsp chicken bullion granules
- 1/2 tsp dried basil
- Salt & pepper, to taste
- 1 package of fresh tortellini (whatever flavor you like - we used pesto)
- 1 cup fresh spinach, chopped
Pour chicken stock into a large Dutch oven. Add seasonings & bring to a boil. Add tortellini & cook per instructions. Add spinach right before the tortellini is finished cooking. Serve immediately and enjoy.
Homemade Chicken Stock:
After making a roasted chicken, I make a delicious stock using the following ingredients:
- Chicken remains (remove the skin so it isn't as fatty)
- Onion, chopped into large chunks
- Celery, chopped into large chunks
- Carrots, chopped into large chunks
- Bay leaf
- Fresh chopped parsley
- Garlic
- Dried basil
- Salt & pepper, to taste
I let it simmer for 3-4 hours, strain it, and put it in the refrigerator for the night. The next day, skim off any fat that has accumulated on top and discard it.