Chicken Tortellini Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small sweet onion diced
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 garlic cloves minced
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups cooked shredded chicken
• 5 cups low-sodium chicken stock
• 1 8-ounce package of your favorite tortellini (I used a dry tortellini)
• 1 cup milk or half and half
• 1 1/2 tablespoons flour
• fresh oregano and thyme for garnish

INSTRUCTIONS

1. Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add in the onion, carrots, celery, garlic, oregano, salt and pepper. Stir and cook until the veggies soften, about 5 to 6 minutes. Stir in the shredded chicken and cook for a minute or two. Add in the chicken stock and bring the mixture to a boil, then reduce it to a simmer. Add in the tortellini and cook it for 5 minutes.
2. While the tortellini is cooking, fill a shaker cup with the milk. Add the flour to the milk and shake the cup for at least 30 seconds. After 5 minutes, stream in the milk slurry while stirring. Bring the soup back to a simmer and let it simmer for 10 or 15 minutes as it thickens.
3. Taste it and season more with salt and pepper if you find it necessary. Sprinkle with fresh oregano and thyme and serve!

Shake and bake

• 4 cups dry bread crumbs
• 1/3 cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 teaspoon ground black pepper

• 1/2 teaspoon garlic salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon minced onion
• 1 pinch dried basil leaves
• 1 pinch parsley1 pinch dried oregano
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Spinach Stuffed Chicken Breasts

Prep:

25 mins

Cook:

1 hr

Total:

1 hr 25 mins

Servings:

4

½ cup mayonnaise

 

1 (10 ounce) package frozen chopped spinach, thawed and drained

 

½ cup crumbled feta cheese

 

2 cloves garlic, chopped

 

4 skinless, boneless chicken 

Step 1

Preheat oven to 375 degrees F (190 degrees C).

• Step 2

  In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.

• Step 3

  Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.

• Step 4

  Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).