Men Who Cook is a new feature published by GANT. Inspired by the GANT’s Men Who Cook charity fundraiser, the column will feature local men with kitchen talent who will share some of their favorite culinary creations. We debut with Willie Null and his Chicken Tortellini Soup recipe.
Willie grew up in Frenchville and graduated high school from Clearfield Area and then Clarion University. Since graduating college, he has lived all up and down the east coast. He usually moved due to being promoted or going after that next great adventure. Before moving back to Clearfield in 2013 he lived in New York City and admits it was quite a change from Frenchville, but his roots brough him back and he has lived here ever since. Currently, Willie is the District Manager for the Clearfield County Conservation District where he oversees several departments as agriculture, watershed, erosion and sediment and nutrition management. As for his cooking and baking side, he says it brings him comfort. He grew up in a family that loves to cook and share the meals with others.
Chicken Tortellini Soup (Gluten free)
3 tablespoons butter or margarine
2 garlic cloves finely chopped or the equivalent of minced garlic
2 medium celery sticks (very thinly sliced) about 1 cup
1 medium carrot (very thinly sliced) about ½ cup
½ cup chopped onion
64 oz. chicken broth (for gluten free, look for an organic bone meal gluten free)
4 cups water
2, 9 oz. packages of cheese filled tortellini (for gluten free, look for gluten free tortellini)
2 tablespoons parsley
½ to 1 teaspoon pepper (to taste)
½ to 1 teaspoon salt (to taste)
½ teaspoon nutmeg
2 cans of chicken (you can use whatever chicken you like, but if I’m in a rush I will use canned chicken)
Parmesan cheese to top each bowl
In large stock pot, melt butter over medium-low heat. Cover and cook garlic, celery, carrot and onion in butter for about 15-20 min, stirring occasionally.
Stir in broth and water. Heat to boil and reduce heat. Stir in tortellini and chicken (if using raw chicken, precook before adding to this step). Cover and simmer for about 20 minutes, stirring occasionally, until tortellini are tender.
Stir in parsley, pepper, salt and nutmeg. Cover and simmer for 10 minutes.
Serve with a topping of parmesan cheese.
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