soup bravery

okay, i've really got to work on my culinary photography. these pictures, unfortunately, don't look very appetizing. but i just created a super yummy recipe for chicken soup. i kicked it up a notch, to put in it emeril's words.

i don't even know what to call it...creamy chicken soup with tortellini and nutmeg might be a nice descriptive title...maybe too descriptive. at any rate, it came out extremely tasty, and so here's the recipe, before i forget. i started from true scratch, so measurments are approximate. if you want to try making it, just use your judgement and own personal tastes on the amount of spices, veggies, etc.

creamy chicken soup with tortellini and nutmeg

2 chicken breasts
2 Tbl oil
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
3 stalks celery, diced
1 C. baby carrots, diced
1 yellow onion, diced
4-5 small potatoes (mix of red and yellow), diced
1 tsp. sage
1 tsp. rosemary
1 tsp. thyme
1 Quart chicken stock (or more as needed)
2 C. mini cheese tortellinis
1 C. half and half (or more as needed), plus 1/2 C. heavy cream
1/2 to 1 tsp nutmeg
1/2 grated parmesan


Heat oil on medium in bottom of soup pot. Add chicken, diced into bite-sized pieces. Sprinkle in salt, pepper, and garlic powder. When chicken is halfway done, add potatoes, then carrots, celery, and onion. Add sage, rosemary, and thyme. Cook another 5 minutes or so, till chicken is done and veggies are getting softer, stirring often. Add chicken stock and simmer for 10 minutes with lid on. Meanwhile, bring a small pot of water to boil. Add tortellini and cook until almost done, about 10 minutes. Drain water and add tortellini to soup. Pour half and half and cream into a liquid measuring cup and heat in microwave until just warm (this prevents curdling when poured into hot liquid), and pour into soup. Add nutmeg (as desired) and parmesan and stir. Let simmer 5 more minutes, and serve.