Perfect recipe for before a long race or run the next day, a cold winter evening, or a cozy lunch a work!
Prep Time: 20 minutes Cooking Time: 40 minutes
Ingredients:
3 tbsp. olive oil
3 celery stalks
2 cloves minced garlic
6 carrots
1 onion
1 package frozen spinach (thawed)
2 packages tortellini (partially cooked)
1 whole rough cut potato
32 oz. chicken stock
2 “cans” cream of chicken- homemade roux (recipe below*)
2 cups of water (may need 1 extra cup)
(salt and pepper to taste)
1.In a large pot, add olive oil and heat on medium. Add celery, garlic, carrots and onion. Stirring occasionally for 3-5 minutes.
2. Add frozen spinach to the pot. Breaking up the spinach and stirring until thoroughly combined.
3. Add homemade roux (recipe below), chicken stock and water slowly. Stirring while adding each.
4. Let simmer for 10-15 minutes.
5. Add tortellini and potato.
6. Salt and pepper to taste. (I add this at the end as to not over salt the soup. It’s just a personal preference of mine.)
Makes 8 Servings.
*Note: Pasta will absorb fluids. May become a stew-like consistency when stored.
Cream of Chicken Soup Homemade
3tbsp. unsalted butter
3tbsp. flour (brown rice flour, all purpose, whole wheat)
½ cup unsweetened almond milk (vanilla)
½ cup low sodium organic chicken stock.
(salt and pepper to taste)
1. In a saucepan, melt butter. Slowly add flour while stirring constantly.
2. Slowly add in milk, then chicken stock while stirring until thickened.
Makes about 1 can
Play Hard, Get Fit
*L*