Chicken Tortellini Soup

Cold crisp air can only mean one thing…Fall is officially here…and so are busy evening schedules for this household.  To make feeding my crew a little less stressful during the chaotic times I love having meals prepared before hand. I will also fully admit…it makes for a colossal motherhood victory moment (God only knows this may be my only one for the day) when we walk in from numerous activities for all and diner is all ready!

I truly love this time of year here in Maine…when evening outdoor games/practices leaves the chill in your bone feel…where the thought of a warm dinner…especially a bowl of old fashion chicken noodle soup {from scratch} can literally warm your soul! This recipe is our family’s favorite! Substituting the basic egg noodles for cheese tortellini and a hint of spinach for some greens and an extra boost of vitamins. This soup will leave your home smelling so delicious and your heart feeling so cozy.


  • 6 lb whole chicken
  • 2 cups chopped
  • 4 cups chopped celery (This is about 1 bunch of celery)
  • 2cloves of garlic, minced
  • 4 cups chopped carrots
  • 2 bay leaves
  • 1 tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1½ tsp dried parsley flakes
  • Water, as needed
  • Additional salt and pepper, to taste
  1. First…You will need a large stock pot for this.
  2. Put your chicken into the stock pot and cover with water.
  3. Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW – MEDIUM. Put lid on & let it cook for about 2 hours on the stove.
  4. When the meat is tender and begins to fall off the chicken it’s time to remove to begin shredding.
  5. Using tongs or another kitchen tool (I like to use a large fork) remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.
  6. While the chicken cools for a couple minutes so you can work with it easier, skim off some of the fat that’s accumulated on the surface of the pot. You don’t have to remove it all since it does give the soup a great flavor but if there’s a lot you should try to remove most. The amount of fat you have on the top depends on the chicken itself – some are fattier than others.
  7. Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot. I do not cut the chicken into chunks – I like to let the meat naturally come apart as it continues to cook.
  8. Make sure that you add the leg bones to the pot along with the meat. The bones are extremely important in making the soup flavorful.
  9. Once all the meat is removed from the chicken I discard the unused parts.
  10. Now add the vegetables, garlic and herbs to the pot.
  11. Add some water to the pot until the veggies are covered.
  12. Bring to a rolling boil once more for a couple minutes.
  13. Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
  14. Stir the soup a couple times while it cooks.
  15. I then remove the leg bones and bay leaves.
  16. Right before serving I add a package of three cheese tortellini & a package of spinach cook for a few additional minutes. (additional salt & pepper to taste)
  17. Biscuit on the side & Enjoy!!


  1. That looks incredible, I’m going to have to give it a go!


    1. purejoyfromme · · Reply

      So so yummy! Worth the bit of time that it takes!


  2. Will you please come cook for me?? Hahaha.


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