We are still accepting submissions through the end of this month, so if you want YOUR recipe to be featured, click here to find out more about how to join in the fun. We are still processing all of the amazing recipes from you guys so today you get to sample one of my own favorite recipes.
My mom (Grandma Lori) makes the BEST Chicken Tortellini Soup ever. I started making it but I hated having to have celery on hand for it, so I started using my dehydrated celery (LOVE LOVE LOVE). Over time I started shifting more and more of the ingredients to shelf stable items purely because of the convenience of it. But the other day at the grocery store I stumbled upon SHELF STABLE TORTELLINI PASTA and I knew this would change my life forever, ok my tortellini soup life at least 😉
Picture on the left is using traditional ingredients, on the right is all shelf stable!
Chicken Tortellini Soup Recipe
1 12.5 oz can of chicken (or use freeze-dried chicken)
1/4 c. dehydrated celery
2 T. dehydrated onions
2 1/2 c. water
8 c. chicken broth (or water mixed with chicken boullion)
1/2 tsp. celery seed
1/2 tsp. basil
1/2 tsp. garlic salt
1 tsp. salt
Sprinkle of red pepper flakes (optional)
12 oz package of Barilla Tortellini (yes they are shelf stable!)
Bring the water and chicken broth to a boil. Add spices. Add chicken (cut it up small if you like smaller chunks). Add dehydrated celery and onions. Add tortellini after it returns to a boil. Cook according to your package directions (probably about 10-12 minutes). Enjoy!
So I have to admit I actually liked this BETTER with the shelf stable tortellinis. They seemed to hold together better and not get as huge and fluffy. And as an added bonus, they are cheaper than the fresh kind. This is such an easy and fast meal when you use all the shelf stable things (no cooking chicken, no chopping veggies, etc.). This would be a great one to add to your three month supply spreadsheet. If you try it and love it let us know in the comments!
-Jodi Weiss Schroeder