Ingredients

1 Rotisserie Chicken

2 pounds Carrots- large cut

1 Large Onion- large dice

1 Bunch Celery- large cuts

2 Large heads Escarole- 2 inch cuts

3 Pounds Tri-Color Tortellini- cooked extra al dente

2 Gallons water

2 cans Chicken Broth

4 tablespoon Black Pepper

2 tablespoon Sea Salt

1 tablespoon ground Cumin

Preparation

cook pasta al dente rinse to cool and set aside cover

  1. Remove, dice and set aside the chicken meat
  2. add the bones and skin to the water and broth
  3. add the Cumin and S&P
  4. Simmer for 3/4 hour
  5. strain broth into another pot. Not down the drain like I’ve done. Oops lol
  6. add the Carrots, Celery and onion and simmer for 3/4 hour
  7. add the Escarole and cook another 10 minutes
  8. turn off heat, add chicken, top with water and cover
  9. helping of tortellini to bottom of bowl, cover with soup and serve. yum