Thursday, December 16, 2010
Panama Tex Chicken & Spinach Tortellini Soup
Somethin's Cookin' in Panama City, FL with her dear Hannelore. She learned authentic German and European cooking from Hannelore. Michelle brings great talent to the kitchen and I'm am the primary beneficiary of her many creative dishes. May this post from Michelle be the first of many.
With her little blogger helpers Cooper and Gus here is Michelle's Tex' Panhandle Chicken and Spinach Tortellini Soup. Have fun. Michelle does with everything she takes a stab at.
The Line Up
2 Chicken Breast
1 Large Sweet Onion
1 Container small button mushrooms
3-4 Cloves Garlic
3-4 Stalks Celery
3-4 Whole Carrots
1 Bag Fresh Spinach
1 Bag Fresh Tri-Colored Tortellini's) approx. little over 1/2 bag used in recipe (use rest for something else)
4 TAB Butter (unsalted my favorite)
4 TAB Olive Oil
Salt (Kosher- Sea salt) / Pepper (Tellicherry)
Chef's Blend Seasoning
Chipotle Chile Pepper Seasoning
1 Can Campbell's Golden Mushroom Soup
2 (32) Fluid ounces Chicken Broth (Kitchen Basic's Brand)
1 cup water (use Campbell's soup can)
Gruyere (grated) Cheese for garnish
Few Cilantro Springs for garnish
Trim off fat from chicken breast, pat dry, and set aside. Sprinkle both sides with salt, pepper, Chef's blend, and Chipotle Seasoning. Let seasoning set. Have a glass of wine and tell your guy to do something.
The Fixin Part
Preheat oven to 350'
Heat up a Dutch oven pot or stainless soup pot on med. high. Add 2 TAB butter and 2 TAB olive oil. Once butter and oil starts to melt, raise heat to a strong med. high. Place chicken breast flat side down and brown for about 4 min. or so; don't touch the breast and let nicely brown markings appear. Gently flip to the other side and proceed as earlier. Remove from heat. Add a little water to the yummy chard pieces in the pot. Remove yummy's to a bowl. Put chicken breast onto baking pan and bake for 10 min.
While chicken is baking, dice onions coarsly, chop mushrooms into fine pieces, and cut celery stalks into small half moon slices. Leave the skin on the carrots. Cut each carrot into 3 sections. Each section should be cut in half, then chopped (vertically) into small coin like pieces. Chop the garlic.
Wipe pot out with napkin. Heat pot with remainder of butter and olive oil on med. heat. Once oils are melted add onions. Move heat slightly up and saute' mushroom pieces for about 3 min. (get them to start browning), then add onions and continue to saute'. As they start to carmelize ( begin to brown on edges) add garlic. Continue to stir together and add a teaspoon salt ( prefer Kosher or Sea Salt) and some ground pepper (my favorite is Tellicherry Pepper). Add celery and carrots. Mix well and brown ( might need to adjust heat little). Simmer now on low heat.
Take chicken breast and slice into cubes (not too big).
Now just simmer, add more salt or pepper to taste and simmer on low until torellin's are cooked ( about 8 min.). While simmering...
Prepare grated cheese and fresh cilantro sprigs to serve on top.
Fresh Jalepeno slices (seeded)
Tortilla chips (crumbled)