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1. Add chicken pieces, sliced onion, sliced celery, salt, fresh basil, fresh ground black pepper to stockpot.
2. Cover with enough water to cover chicken pieces by 1-inch.
3. Bring to a boil over medium-high heat. Reduce heat to low. Simmer 90 minutes.
4. Transfer chicken pieces from stockpot to cutting board with slotted spoon. Set aside.
5. Stir in sliced carrots, sliced squash, sliced zucchini, sliced mushrooms, sliced red bell pepper, tortellini, chicken bouillon, and uncooked noodles.
6. Bring to a gentle boil over medium heat.
7. Meanwhile remove chicken from bones and skin. Cut into bite size pieces or shred with forks.
8. Return chicken meat to stockpot.
9. Add additional water to cover chicken if necessary.
10. Bring to a gentle boil. Serve hot.
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