Monday, August 9, 2010

Mediterranean Chicken Soup/ Serving up Coziness from the Garden


It's rainy season here in sunny, but subtropical Florida. Like clock work, the big puffy Cumulonimbus clouds, aka Thunderheads, come rolling in off of the Gulf of Mexico, bringing a downpour with them. I'm not sure why, but I love thunderstorms! But only when I'm safe and cozy in my home. And, for me, nothing makes for a cozy, rainy day like a nice bowl of soup. It is so easy to make and a great way to get veggies into your diet! I love this Mediterranean Chicken soup and I hope that you will enjoy making it as well....

I use Chicken tenders to make this soup. I place them on a baking pan, lined with foil, and spray them with cooking spray to seal in the juices. Bake the tenders at 385' until they are cooked thru and lightly golden brown. When they are done baking, just remove from the oven and set aside.  Don't slice them right away. Let them rest, to seal their juices.



Chop 4 cloves of garlic, 2 small onions, and combine with about 16 oz. sliced white mushrooms ( I use fresh, rather than canned)  in a large soup pot. Drizzle with 3 tblsp. Olive oil and cook until the onions become transluscent, the garlic golden and the mushrooms tender, stirring occasionally.

Add two - 14 oz. cans of fat free chicken broth and one-  28 oz. can of crushed tomatoes to the vegetable mixture.


Chop fresh Spinach leaves. I buy 1 salad bag from the grocery and use about 1/2 to 3/4 of the bag. Add the chopped Spinach to the soup.

Slice your chicken tenders to bite sized pieces and add carefully to the soup.

Add a splash of Sherry ( my splash is probably about 2-3 tblsp. ;) ) Add fresh cracked black pepper to taste.
Allow the soup to simmer until the spinach leaves wilt into the soup.
Then add frozen Tortellini carefully into the soup. ( Use your judgement on this. How many you add  depends on the size of your frozen Tortellini, and realizing that the Tortellini do become larger when cooked.) 
Continue to cook the soup until the Tortellini cook thru and become tender. They will float to the top of the soup when cooked thru.


  That's it!! My husband loves this soup! The spicy 'nose' of the Sherry in this soup, goes so well with the chicken and mushrooms. So delectable! Pop open a bottle of Pellegrino or a wonderful Cabernet, or how about a spicy Syrah and have a romantic meal with your sweetheart! If it's rainy and gray outside....it's a good excuse to light a little candle on your table..... and have a cozy dinner! :) Enjoy!!

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