We used chicken quarters for this recipe (leg and thigh piece) to get the most chicken flavor into the soup, and we prepared the stock and chicken at the same time.
To make your own stock: Place the 4 chicken quarters in a large pot and cover them with about 8 cups of water, then add a teaspoon each of salt and pepper, one cup of chopped celery and half of a sliced onion.
Bring the chicken to a full boil over high heat, lower heat to medium and boil for about 40 minutes, or until chicken is cooked through. (The leg and thigh will easily pull apart at this point.) Remove the chicken from the pot to cool and measure 6 cups of the stock to use for the soup.
This soup is so easy to make and the flavor is wonderful. Once the chicken is cooked, the soup can be prepared in about 15 minutes, so it's perfect for a weeknight meal. Enjoy!!
4 Chicken Legs Quarters, cooked and deboned
6 cups Chicken Stock (homemade or canned)
2 tsp Salt
1 tsp Ground Black Pepper
1 TB Chicken Base
1-1/2 cups Frozen Peas and Carrots
16 oz bag Frozen Cheese Tortellini Pasta
1 cup Fresh Spinach, rinsed and stems removed
2 TB Cornstarch
1 TB Cold Water
1 TB Lemon Juice
Using a medium soup pot, bring broth to a simmer over medium heat. Add the salt, pepper, chicken base and frozen peas and carrots. Simmer for 3 minutes.
Add the chicken and tortellini to the pot, increase heat to medium-high and cook for about 3 minutes until the pasta is just barely tender.
Add the spinach to the top of the soup, cover and cook for 5 minutes over medium-low heat to allow the spinach to wilt. In a small bowl combine the cornstarch, water and lemon juice and stir to combine. Add the mixture to the soup, stirring constantly until the soup thickens slightly.
Adjust salt and pepper to taste and serve. Serves about 6-8.