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.
Boil up 3 to 4 cups of chicken stock pus 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. Enjoy!
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Recipe: Leftover Chicken & Corabella Tortelloni Soup
Ingredients
-
1-2 cups of chopped leftover cooked chicken
2 bags of Corabella Tortelloni Pasta
3-4 cups of chicken stock
2 cups of water
2 carrots, peeled and cubed
1 rib of celery chopped
sprinkle of salt & pepper
sprinkle of Italian seaoning
coarsely chopped scallion(1 sprig)
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
Quick Notes
So delish and so filling that’s perfect for those rainy days or when you’re not felling well.
Variations
Use other kinds of Corabella Pasta.
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (General)
My rating:
Copyright © Dexie Jane Wharton/www.feistycook.com.
Microformatting by hRecipe.
