Charlene Patton: Chicken Tortellini Soup

by Amanda Lanum 

I don't know about you, but this time of year - when it's bone-chilling cold outside - hot soup always seems to hit the spot. Charlene Patton, Kansas Soybean Commission, joined us on 13 News This Morning with great recipes for a winter meal.


6 cups low chicken broth

2 cups water

2 pounds chicken thighs, remove skin

2 cloves garlic, minced

1/2 cup chopped leeks

1 can (15 ounces) yellow soy beans

1 package (16 ounces) frozen cauliflower, broccoli, carrots vegetable blend

1/2 cup edamame

1/4 cup chopped green onions

1 teaspoon dried basil

1 package (16 ounces) refrigerated cheese-filled tortellini

5 whole mushrooms, quartered

1 cup packed spinach, thinly sliced

Garnish:  shredded Parmesan cheese


Combine chicken broth, water, chicken thighs, garlic, leeks, soybeans, frozen vegetables, edamame, green onions and basil in slow cooker.  Cook on low for 6 to 7 hours until chicken is done.  Remove cooked thighs; de-bone and cut meat into pieces and return meat to slow cooker.   Add tortellini, mushrooms and spinach cook about 30 minutes until tortellini is tender.  Sprinkle with Parmesan cheese before serving. 

Serves 6 to 8.


And if you're looking for a side dish to your soup, here is a bread recipe she shared with us as well.




4 to 4 1/2 cups soy flour blend

1 cup whole white wheat flour

1/2 cup oatmeal

1/4 cup brown sugar

2 (1/4 ounce) packages fast-rising dry yeast

2 teaspoons salt

2 cup warm water (120 to 130oF.)

1/4 cup vegetable oil


Combine 2 cups soy flour blend, whole wheat flour, oatmeal, brown sugar, yeast and salt in large mixing bowl.  Add water and vegetable oil and mix to blend well.  Stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until dough is smooth and elastic, about 3 to 5 minutes.  Place dough in greased bowl; turn to grease top; seal tightly and place in refrigerator overnight. 

Loosen dough from sides of bowl with spatula; turn bowl upside down; gently let dough fall onto parchment lined or greased baking sheet.  Do not shape dough. Cover and let rise in warm place about 30 minutes.  Before baking brush dough with Egg Wash (1 egg beaten with 1 tablespoon water); slash top of dough with  serrated knife if desired with about ¼ inch cuts into top of dough. Bake at 375ºF for 30 to 35 minutes or until internal temperature is 190oF.  Makes one large round loaf.


Soy Flour Blend

7 cups all-purpose flour
1 cup soy flour 

Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient.  Makes 8 cups blended flour

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