Chicken Tortellini Soup

ingredients

• 1 whole fryer chicken
• 6 quarts water
• 4 tablespoons Stonewall Kitchen Extra Virgin Olive Oil
• 2 tablespoons Stonewall Kitchen Spice Rub for Chicken and Pork
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 2 onions, diced
• 2 zucchini, diced
• 1 yellow squash, diced
• 1 tablespoon salt
• 1 teaspoon white pepper
• 1 package dry tortellini, cheese or spinach

directions

1. In a stockpot place fryer, water and one tablespoon Stonewall Kitchen Chicken and Pork Spice Rub.
2. Let ingredients come to a boil and cook until chicken is done, about one hour.
3. Strain stock into new pot and cool chicken, then pick meat off bones.
4. In clean stockpot, sauté all vegetables in olive oil about five minutes.
5. Add stock, salt, pepper, one tablespoon Stonewall Kitchen Chicken and Pork spice rub, and tortellini. Cook 15 to 20 minutes.
6. Add chicken, taste for seasoning, and adjust as necessary.

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Extra Virgin Olive Oil Item: 551011 $8.95

This soup will keep several days in the refrigerator and is great for winter.