Summertime Chicken Soup

This recipe is one of my absolute favorite meals! It is a version of Rachael Ray's Lemon Chicken Tortellini Soup. I call it Summertime Chicken Soup because if it were fall or winter, I think I would want good ol' chicken soup, but the fresh lemon zest and juice make this bright & refreshing, perfect for warm weather. It has been so soothing for my springtime allergies.

Here's what you need:

Summertime Chicken Soup

Preferred cooking oil (I use extra virgin olive oil.)

Salt & pepper

1/2 lb. boneless skinless chicken thighs (if you don't like dark meat, of course you could use tenders or breasts.)

Small package of refrigerated tortellini (I've used frozen before... It's just not as good.) 

32 oz. chicken broth (or vegetable broth if you're going vegetarian)

2 cups water

1 lemon (grate the peel from the whole lemon)

2 cups fresh baby spinach, coarsely chopped

Optional ingredients: 1 cup frozen peas, 1 package fresh sliced mushrooms, chopped asparagus, chopped fresh mint

In a large pot, heat the oil on medium-high heat. Season the chicken with salt and pepper and brown on both sides until golden. Remove the chicken from the pot to cool on a plate.

Pour broth and water into pot, increasing heat to bring to a boil.

Cook tortellini according to the package directions.

Shred chicken while pasta cooks.

If you are adding mushrooms or asparagus, add them in the last 4 minutes of the pasta cooking time.

Remove the pot from the heat, add in the grated lemon peel and squeeze all of the juice from the lemon. Stir in the spinach (and peas, eetc., if using), and add the shredded chicken.

Add salt & pepper to taste.

Serve with warm French or Italian bread.

I know you will enjoy this one!