In My Lunchbox [Soup in a Jar ~ Chicken Tortellini Soup]

Y'all already know what a huge fan I am of packing an entire week's worth of lunches on Sunday.  (If you don't you can see my other lunchbox ideas here.)  It doesn't really take any longer to pack a week's worth than it does one lunch, and this method ensures that I actually have one every day.  This week I decided to do a little something different than a bento box or salad in a jar, even if I didn't venture off too far from the jar....this week it's soup in a jar.  Sunday afternoon I cooked up a big batch of chicken vegetable soup, ladled into 5 different jars, and voila....lunch for the week.

I don't really use a specific recipe while making soup, but tried to pay attention as I was tossing ingredients into the pot.

Chicken Tortellini Soup
For Stock:

• 1 whole chicken
• 3-4 carrots, cut into large chunks
• 3 stalks celery, cut into large chunks
• 1 onion, cut into chunks
• handful peppercorns
• thyme (1 t or more to taste)
• oregano (1 t or more to taste)
• salt and pepper (I put whole peppercorns in a tea steeper)

Put chicken and other ingredients in a stock pot.  Cover with water and bring to a boil.  Lower heat and simmer for at least an hour.  (I put mine on in the morning and let it go most of the day.)
OR just use canned chicken broth/stock if you prefer.

For Soup:

• shredded chicken that was cooked while making stock
• carrots, celery, and onion also cooked while making stock
• 1 pkg mushrooms, sliced
• 1 pkg cheese tortellini

Bring broth back to a boil.  Add mushrooms and tortellini and cook until pasta is soft.  Serve immediately.

Happy Cooking!