4 cans (14.5 oz) tomato bisque soup
1 box chicken stock, 4 cups
8 oz light sour cream
1 rotisserie chicken, deboned and chopped
1 handful fresh chives, diced
1 package cheese stuffed tortellini, frozen or fresh (I prefer fresh)
1. Start out by deboning your rotisserie chicken. If you prefer just white meat (for a leaner meal), cut out both breasts and chop that for your soup. I like the light and dark meat so I debone the entire chicken
***TIP: Save the top of the rotisserie container to place extra bones and skin into while deboning. It makes for an easy clean up.
2. Place a large soup pot over medium to medium high heat
3. To the pot add the tomato bisque soup, chicken stock, sour cream, chicken and bring to a boil
4. Once the soup comes to a boil add your tortellini and cook according to the packages instructions. Fresh normally takes about 3-4 minutes or until it floats; Frozen will take about 7-10 minutes, or until it floats.
5. While your noodles are cooking chop up your chives for garnish and to add a very mild onion flavor to the soup
6. After your noodles are finished cooking, add 3/4 of your chives and save a couple to garnish at the end of the cooking process
7. Serve up to your family or guests, garnish with a couple extra chives and dollop of sour cream
***TIP: this is a great meal to take to someone who just had a baby or maybe has family in the hospital because it makes a ton for cheap, tastes great, and freezes well too!
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