Leftover Chicken & Corabella Tortelloni Soup

[ORIGINAL POST: July 2011]

Another best way to use up leftover chicken besides making a sandwich filling or adding into fried rice, is to make soup. And not just chicken soup with vegetable but a chicken and pasta soup using Corabella Tortelloni(classic four cheese) pasta. So delish and so filling that’s perfect for those rainy days or when you’re not felling well.

Leftover Chicken & Corabella Tortelloni Soup

Ingredients
  

  • 1-2 cups chopped leftover cooked chicken
  • 2 bags Corabella Tortelloni Pasta
  • 3-4 cups chicken stock
  • 2 cups water
  • 2 carrotts peeled, cubed
  • 1 rib celery chopped
  • sprinkle of salt & pepper
  • sprinkle of Italian seasoning
  • 1 string scallion(green onions)

Instructions
 

  • Boil up 3 to 4 cups of chicken stock and water. Add two bags of Corabella Tortelloni pasta and cubes of carrots(2 pieces). Continue to boil until the pasta is tender. It usually takes 13-15 minutes. Then add the chopped cooked chicken, chopped celery, and salt and pepper plus a sprinkle of Italian seasoning. Boil a few more minutes or until the carrots and celery are tender.
  • Ladle a few scoops into a bowl, garnish with chopped scallions

So delish and so filling that’s perfect for those rainy days or when you’re not felling well.

 

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She also devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's a Bibliophile and a SHOEHOLIC!

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