Whining, Wine-ing & Winning

By Wine-ing & Dining with Lindsay

When a sick kiddo needs comfort and there’s a picky appetite to consider, dinner has one job: be warm, simple, and delicious. This chicken tortellini soup did exactly that.

And what’s even better than a quick cooking success?

The sick toddler actually eating it and saying…

“Momma, MMMMMM!”

Ingredients

1 tbsp olive oil or butter

Half an onion, diced

2 garlic cloves, minced

1 bag baby carrots, sliced

1½ cups corn (frozen or canned)

1½ cups shelled edamame

8 cups chicken broth

2 cups cooked chicken (rotisserie works great if you’re short on time — I like Costco because they’re meatier, juicier, and the best value)

1 tsp salt (adjust to taste)

½ tsp black pepper

1 tsp dried parsley

½ tsp oregano

½ tsp thyme

½ tsp basil

Optional:

24 oz bag tortellini (served separately) Parmesan cheese, for serving

Seasonings can be adjusted to taste. I start here and add more if needed.

Instructions

Heat olive oil or butter in a large pot over medium heat.

Add carrots, onion, and garlic and cook 3–4 minutes until slightly softened.

Stir in corn and edamame.

Pour in chicken broth and bring to a gentle simmer.

Add cooked chicken and seasonings.

Simmer 15–20 minutes to let the flavors develop.

Taste and adjust seasoning if needed.

Ladle soup over cooked tortellini when serving.

Lindsay Tips

• Keep tortellini separate so it doesn’t get soggy — especially for leftovers.

• Rotisserie chicken saves time and adds great flavor.

• Broth alone works well for little appetites.

• Leftovers taste even better the next day.

Serve with warm focaccia and sprinkle extra parmesan on top.

Tonight called for comfort and something even a picky sick kid would eat. This soup delivered.