If you have leftover chicken and a few freezer staples, you have a meal.
Using the remains of a Marcella Hazan roast chicken, I whipped up a quick Chicken Tortellini Soup. I sautéed the "holy trinity" (onion, carrots, and celery), added my frozen stock, and brightened it up with some spinach. By boiling the tortellini separately before adding them to the pot, the pasta stayed perfectly al dente. It’s a great way to make leftovers feel brand new!
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