There are some times of the year when homemade chicken soup just hits the spot. For me, it’s always March. As the winter winds whip up one final roar and it seems an eternity before spring will finally arrive — the hearty broth, tender chicken, sweet onion, carrot chunks, and fresh parsley warm the body and fill the soul. The Sergeant’s take on a traditional Irish farmhouse chicken soup — swapping out potato for gluten free tortellini — is the most satisfying version I’ve ever tasted. Enjoy!

Ingredients:

• 1 rotisserie chicken
• 1 sweet onion, cut in chunks
• 3 large carrots, cut in one inch pieces
• 3 fresh bay leaves 
• Handful of fresh thyme 
• 3 crushed garlic cloves 
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• 2 teaspoons ground black pepper
• 18 ounces, fresh gluten free tortellini

Instructions:

• Place entire chicken in a large pot and fill with room temperature water until the water just covers the chicken.
• Add all other ingredients to the pot, except tortellini.
• Bring to a boil, then cover and simmer for an hour.
• Drain broth into a large bowl.
• Remove chunks of white meat, carrot and onion pieces from the colander and add to broth bowl.
• Cook tortellini separately, as directed.
• When serving, place five to seven tortellini in each bowl, then spoon the soup over the pasta.