Wednesday - What's for Dinner?

Truthfully, I am having one of those "I don't want to make dinner" nights. I woke up with a migraine (which is now, thankfully, gone thanks to the miracles of modern medicine), have carted children back and forth to swim lessons (twice) and to piano lessons. Miraculously, we did learn a lot about the Water Cycle today and my son had a great time with his Five In A Row activities this morning. It is also 91 degrees, which means we are all hot and crabby. I think my husband will be late tonight - a State of Georgia Capital police officer was shot today and this happens to be just across the street from my husband's office, hence many of the roads are closed. And did I mention that I forgot to thaw the chicken for tonight's recipe? (I guess I'll do that part in the microwave.) So, there's my pity party for the day.

After reading that last paragraph, I realize a lot of things. Someone was shot today and their family is suffering right now. I have the means to give my children swim lessons, piano lessons, and homeschool them. I don't think there's much to complain about in my world, so I'm going to make a nice dinner and have a peaceful ending to our day.

My family all likes chicken noodle soup - but it has to be hearty. This recipe is kind of like a chicken noodle soup, except it has tortellini instead of noodles. I've never made this recipe before, but it looks good to me, so if you try it and don't like, please don't blame me. I warned you.

Chicken-Tortellini Soup

1 lb. boneless, skinless chicken breasts, cooked and cubed
9 oz. package cheese tortellini, uncooked
46 oz. can chicken broth
1 cup carrots, peeled and chopped (I'm going to use baby carrots)
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 t. dried thyme
1/4 t. pepper
1 bay leaf

Combine all ingredients in a stockpot; bring to a boil over medium heat. Reduce heat, cover and simmer until tortellini is tender. Discard bay leaf. Serves 6.

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