Photograph by T. Mike Fletcher
This is a really fast soup to put together and is very light and flavorful in the vein of an oriental soup. The important thing is not to overcook the vegetables. They should remain somewhat crisp.
6 ounce cheese tortellini, cooked
4 14-ounce cans chicken broth (7 cups)
2 large chicken breast halves, boned, skinned and cooked*
½ cup sliced baby carrots
½ large red pepper, diced
¼ pound snow peas, (strings removed) and cut about 1/2 inch
½ cup zuchinni, sliced 1/4 inch and quartered
½ cup yellow squash, sliced 1/4 inch and juilenned
3 tablespoons juilenned fresh basil
1 teaspoon salt
¼ teaspoon white pepper
Cut chicken into bite-sized pieces. Set aside.
Place the broth in a saucepan and add the carrots and red pepper. Cook about 5 minutes. Add snow peas, zuchinni, and yellow squash, cook about 5 minutes. Lastly, add the cooked tortellini, basil, salt, pepper and chicken. Simmer briefly. Check for seasonings and serve.
*Meat from a rotisserie chicken can be used if desired. Otherwise, bake the chicken breasts in a 350-degree oven for 18 to 20 minutes.
By Helen Fletcher, The Ardent Cook
