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Chicken Tortellini

1 whole chicken 3 to 4 pound size
1 medium onion diced
1 cup diced carrot
1 cup diced celery
1 large potato cut into small cubes
2 cloves garlic chopped very fine
fresh basil
fresh oregano
fresh parsley
2 quarts chicken stock
12 oz to 1 lb cheese tortellini
salt and pepper
2 to 3 tbs butter

Saute the onion, carrot, celery and garlic in butter until the
onion is tender in a large soup or stock pot. Add the chicken,
whole or cut up into the pot. Add the chicken stock, basil, oregano,
parsley and salt and pepper to taste. Make sure that the chicken
is fully covered. Bring to a boil and cook until chicken is very
tender and easily removed from the bone. Water may have to be
added to keep the chicken covered during cooking.

Remove the chicken remove skin and bone and shred the chicken into
small pieces. Add the potato to the soup when returning the shreded
chicken to the pot. Simmer slowly for another 30 minutes. Add the
tortellini and simmer until the tortellini are all floating. Salt
and pepper to taste. Serve with a good bread stick or a crusty
italian bread.


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