Sparkle 2.0 passed while we were away. What the heck — this one had about half the life span of the first goldfish. By my sister’s account there were — oops — Florida salt-water shells in the (fresh water) tank and to make matters funnier/worse there were also little bits of cheese in there. I guess we know what happened to poor Sparkle 1.0, rest her overeating soul. My life-saving sister got the replacement fish which is slightly bigger and has red on its tail. Bryce of course noticed and I just told her that the fish had a growth spurt over the weekend. She bought it.
Coming off 4 days of cocktailing in 105 degree heat, the only thing I wanted was something brothy, something hydrating and cleansing. This hit the spot:
Chicken Tortellini with Swiss Chard
1 rotisserie chicken (pre-made), shredded (about 2 ½ cups)
8 cups of low-sodium chicken broth, high quality store-bought or home-made
3-4 carrots sliced
1 onion, diced
2 stalks of celery, chopped
1 c sweet corn
2 c swiss chard, chopped (could also use spinach or kale)
2 garlic cloves, chopped
2 bay leaves
½ c parmesan cheese
1 package prepared cheese tortellini (or chicken)
1 tbsp dry thyme leaves
½ lemon, juice squeezed
2 tbsp olive oil
1 tsp salt
½ tsp pepper
Heat the olive oil in a soup pot and add the onions, carrots and celery with a pinch of salt. Let these sweat for about 5 minutes. Add the swiss chard, garlic, thyme, bay leaves, salt and pepper and stir for another 2-3 minutes. Add the broth and parmesan cheese. Let this come to a simmer. Squeeze half a lemon into the broth, dropping the rind into the pot. After about 15 minutes, add the shredded chicken with the corn and tortellini. Check in at this point to see if it needs any more seasoning. It will take another 10-12 minutes for the soup to be done and will taste like you cooked it all day.
Shortcut Shoutout: Store-bought or pre-made chicken broth and rotisserie chicken save you hours of cook-time on this meal!
Have a fantastic day!