Leftover Chicken Tortellini Soup Recipes

LEFTOVER ROAST CHICKEN SOUP

Leftover Roast Chicken Soup image

A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.

Provided by Nikki

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h15m

Yield 9

Number Of Ingredients 8

Ingredients

1 leftover roast chicken frame - bones, giblets, etc
1 teaspoon whole black peppercorns
2 bay leaf
2 large carrots, chopped
1 large onion, diced
1 cup chopped fresh green beans
4 large potatoes, diced
salt and pepper to taste

Steps:

In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 32.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 22.4 mg, Sugar 2.9 g

WARM CHICKEN TORTELLINI AU GRATIN

Warm Chicken Tortellini Au Gratin image

This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. -Brenda Cole, Reisterstown, Maryland

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 cans (14 ounces each) water-packed artichoke hearts
3 cups shredded cooked chicken
3 cups refrigerated spinach tortellini, cooked
1-1/2 cups mayonnaise
1-1/2 cups grated Asiago cheese, divided
Fresh basil, optional

Steps:

Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.

Nutrition Facts : Calories 709 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 859mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

LEFTOVER CHICKEN TORTELLINI SOUP

Leftover Chicken Tortellini Soup image

Just threw this all together on the spur of the moment. Just used what I had on hand and it turned out really good! It was cold and rainy here yesterday and this hit the spot :)

Provided by Gina Davis

Categories Chicken Soups

Time 45m

Number Of Ingredients 14

Ingredients

left over chicken (i had 2 1/2 baked breast)
3 Tbsp oil
2 Tbsp minced garlic or to taste
2 tsp thyme or to taste
2 tsp basil or to taste
2 tsp rosemary or to taste
2 tsp dried minced onions
1 tsp cumin (optional i use it i love earthy flavors in my food)
1 32 oz. carton chicken stock or broth (i use stock)
4 vegetable or chicken bullion cubes (i used veggie)
2 c water (or more if you need it)
1 can(s) diced tomatoes (i always use my home canned tomatoes which is pints (16 oz.) so whichever can is closet to that
salt and pepper to taste
1 pkg refrigerated tortellini whichever kind you like

Steps:

1. Heat oil in pot. when hot add your spices and let "fry" to release the flavors and to toast slightly. Cook in oil for 2 - 3 mins.
2. Dice leftover chicken add to pot and cook for about 5 mins
3. Add stock, bullion, water and tomatoes and bring to a boil. Reduce heat and simmer 30 mins. Bring back to boil
4. Once back to a boil add tortellini and cook for 7 -9 mins until done. I served with side salad and garlic bread :)
5. **** Quick tip: I cook my tortellini's separate for my soups and stews and just add the soup over them. That way if i have leftovers from the soup the pasta does not get mushy. I store it wet (not in water) in a plastic container and it is so much better the next day like this :) I do this with all my dishes that have pasta in them and the waste is so much less! If I don't think there will be leftovers I add the pasta to the soup.

CHICKEN TORTELLINI SOUP

Chicken Tortellini Soup image

This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. -Jean Atherly, Red Lodge, Montana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups water
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1-1/2 cups frozen mixed vegetables
1 package (9 ounces) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

Nutrition Facts : Calories 170 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 483mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

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