One thing I can't resist is volunteering to deliver meals to families coping with illness, loss, deployment, new babies, sick babies, family difficulties, natural disasters, etc. I know it's a small thing, but sometimes it's all I can offer. And I know if my family were in need, I would be eternally grateful if others did the same for me. So, here is what's on the stove right now for a colleague who is hospitalized with an acute illness, and has precious small children and a working spouse at home.
1 rotisserie chicken (de-bone and shred or cube meat)
2-3 cartons low sodium chicken broth (you can use 2 and 2 cups water, but will need extra seasoning)
1 can cannellini beans rinsed and drained (white kidney beans)
1 or 1/2 frozen peas (depending on your taste)
2 bags frozen cheese stuffed tortellini
1 cube frozen pesto
salt, pepper, thyme
Add broth, beans, peas to pot and bring to boil. Add frozen peas and tortellini. Cover. As it comes to a simmer, shred/chop chicken. Add chicken and salt, pepper, and thyme to pot. Soup will be ready to eat immediately after coming to a boil though it is best when you cover, turn off heat, and allow to sit for 5-10 minutes.
Serve in bowls, top with grated Parmesan cheese and pepper. A great side is some warm, crusty bread, simply drizzled with olive oil and seasoned with pepper. Dip into soup for a scrumptious bite! Heart-warming, tummy-warming, and just plain yummy on a chilly fall night.