This recipe is a fresh take on homemade chicken noodle soup that’s a delight on chilly autumn evenings. Kids love this soup (although they weren’t sure about the spinach-they still ate every bite!) and it’s quite filling as a starter or even a meal.
The grated parmesan is a perfect touch-and I usually add just a bit of hot sauce to the finished product.
2 pounds chicken wings
2 carrots, peeled & cut into 2” pieces
1 onion, cut into eighths
1 cup dry white wine
2 cups water
2 black peppercorns
1 bay leaf
2 chicken boullion cubes
1/4 tsp salt
1 package (9 oz) refrigerated cheese tortellini (I use more!)
1 bag baby spinach
2 cups tomatoes, cored, seeded & diced
grated parmesan to garnish
1. Heat oven to 350. Place chicken wings, carrots and onion into large pot. Roast at 350 until chicken is cooked through, about one hour. Transfer chicken, carrots and onion into large pot.
2. Place roasting pan over medium heat. Add white wine; stir up any browned bits from bottom of pan. Pour into pot with chicken. Add water, peppercorns & bay leaf. Reduce heat to medium low, simmer uncovered 1 1/2 hours.
3. Pour broth through strainer placed over large bowl. Discard carrots, onion, peppercorns & bay leaf. Refrigerate broth until ready to serve. Remove skin and bones from meat.
4. To serve: Remove fat from surface of broth. In large pot, bring broth to simmering. Add bouillon cube and salt, dissolving bouillon. Add tortellini to soup, cook following package directions. Stir in spinach, tomato and chicken meat, cook until spinach wilts and tomatoes and chicken are cooked through, about 1 minute.
Sprinkle with parmesan.
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