Ingredients
2
large chicken breasts, cubed
2
Tbsp extra virgin olive oil
2
cloves of garlic, peeled and rough cut
1
stalk celery, sliced into tiny pieces
1
tsp ground white pepper
1
Tbsp dried herbs de Provence
2
Tbsp chopped green onions
2
- 8 oz packages refrigerated tortellini, your choice of flavor
Directions
1.
Heat the olive oil in a soup pot over medium heat. Sprinkle liquid smoke over chicken breast pieces and brown in the oil. Add the celery, diced onion, and garlic and stir until lightly browned. Pour in the chicken stock and add all of the herbs and spices except the green onions. Boil covered over low heat for 20 minutes. Add lemon juice and green onions. Bring to a rolling boil and add tortellini, cooking until the tortellini floats. Add salt to taste.
2.
A half cup of nice white wine can be substituted for the lemon juice. For a more earthy flavor, truffle infused oil can be used instead of the extra virgin olive oil.
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