Egged Chicken Tortellini Soup

hayhonker

<p />Cooking this soup over lump in the egg helps to give it a fantastic flavor.[p]Light your egg and stabilize at 300 degrees.
Start with one large can of whole peeled tomatoes liquefied in a blender.
Add this to your soup pot or dutch oven.
[p]Use the stove to boil the chicken breasts in 1 1/2 quarts of water.
[p]While the chicken is boiling, add to the pot:
3 chopped carrots, 3 chopped celery stalks, 6 fresh basil leaves chopped fine, 1 TB minced garlic, 1 TB EVOO, 1/4 cup Chianti, 1 TB salt, 1/2 TB ground pepper.
[p]Strain the chicken water into the pot and dice the chicken.
[p]Put the pot on your Big Green Egg at 300 indirect for an hour - until carrots are soft (should be simmering).[p]Add the chicken and return to a simmer while you cook 20oz portion of tortellini.[p]Drain and rinse the tortellini and add to the soup.
[p]Remove from heat and serve with fresh bread, grated Romano cheese and the rest of the chianti. I also served pasta with pesto sauce with this for a yummy non-standard Italian dinner.[p]CIAO!

WessB

hayhonker,
Now that aint any everyday cook posted on this forum.....Looks good my brother.[p]Wess

Fidel

hayhonker,[p]Just WOW!