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1. Add vegetable oil to large stockpot. Heat over medium heat.
2. Brown the chicken thighs on all sides.
3. Remove chicken from stockpot.
4. Remove all fat except a tablespoon.
5. Sauté diced carrots, sliced celery, and chopped onion for 3 minutes, or until vegetables begin to soften.
6. Stir in 5-½ cups cold water, soy sauce, and chicken thighs.
7. Bring to a boil over medium-high heat.
8. Reduce to low, cover stockpot, and simmer 15 minutes.
9. Remove chicken to cutting board.
10. Cook tortellini according to package directions. Drain in colander.
11. While tortellini cooks, remove skin and bone from chicken, and cut meat into bite-size pieces.
12. Stir chicken and tortellini into soup.
13. Simmer long enough to heat through.
14. Serve hot.
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