6 chicken thighs, trimmed of excess fat (about 2 1/2 pounds)
2 teaspoons vegetable oil
2 carrots, diced
2 stalks celery, sliced
1 large onion, chopped
5 1/2 cups water
1/3 cup soy sauce
1 9-ounce package fresh or frozen cheese tortellini
Brown chicken in hot oil in Dutch oven or large saucepan over medium-high heat. Remove chicken from pan. Reserve 1 tablespoon fat, drain off excess. Add carrots, celery, and onion; saute 3 minutes. Stir in 51/2 cups water, soy sauce, chicken. Bring to boil; cover and simmer 15 minutes. Remove chicken; cool. Meanwhile cook tortellini according to package directions; drain. Remove skin and bone from chicken and cut meat into bite-size pieces. Stir chicken into soup; bring to boil. Stir in tortellini and heat through.
Yield: 4 to 6 servings
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