Lemon Chicken Tortellini Soup
Serves 4
2 tb olive oil
1/2 # skinless, boneless chicken thighs
32 oz (4cups) chicken broth
9oz tortellini
2 cups shredded escarole
1 1/2 c fz peas
4 scallions, finely chopped
1 lemon - grate peel and juice
1/4cup chopped fresh mint
1- in large pot, heat oil- season chicken with salt and pepper, cook (6-8) min. let stand before shredding
2- add chicken broth and 2 cups water to the same pot- simmer. Add escarole, peas, scallions, lemon peel, lemon juice and mint.
3- 5 min. before serving add tortellini - if freezing, add tortellini when ready to serve.
Great with garlic bread.
