Omak Kick'n Chicken Soup Mix

Ingredients: Tortellini (Pasta [Durum semolina, cage-free eggs] Filling:[Breadcrumbs (flour, salt)], Assorted cheeses [Sheep’s milk, rennet, cow’s milk, lysozyme from eggs, salt], vegetable oils [sunflower, soybean, rapeseed, coconut], spices.), dehydrated potato, Chicken base (Real Salt™, onion, dried chicken, rosemary, garlic, tapioca, carrot, turmeric, ground rice hulls, hawthorn berry, cumin, thyme, black pepper, celery), bell pepper, garlic, onion, jalapeno, cumin, black pepper, spices.

CONTAINS WHEAT, EGGS, & MILK. 

MAY CONTAIN SOY

Whenever possible, we source our ingredients from Pacific Northwest farmers and processors. We believe local sourcing means fresher ingredients, fewer transportation miles, and stronger relationships with the people behind our food.

SMALL SIZE You will need

• 1/2 Chicken breast cubed or 3 oz canned chicken
• 3 1/2 cups water

LARGE SIZE You will need

• 1 Chicken breast cubed or 6 oz canned chicken
• 7 cups water

Stove Top Directions:

1. Open the bag with scissors.
2. In a 4-quart saucepan, brown the meat, then drain any excess fat. Add water and both seasoning packets.
3. Cover and bring to a boil.
4. Once boiling, stir in the tortellini mix. Reduce heat to a simmer, cover, and cook about 30 minutes, until the tortellini are tender and the potatoes are soft. Stir occasionally.
5. Season with salt and pepper to taste. Serve.

Crock-Pot Directions: Add water, the entire soup mix & meat to the slow cooker.  Cook on low for 2.5 to 5 hours. Don’t leave this soup all day, the longer you leave the soup cooking the more the noodles will expand. Enjoy!

Instant Pot Directions: Reduce water by 1/2 cup for the small size or 1 cup for the large. Add water, entire soup mix and meat to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 10 minutes, allow the pressure to release naturally. Enjoy! 

Vegetable Overload: About 10-15 minutes before the soup is done, add 1-2 cups of fresh vegetables. We recommend summer squash, carrots, or kale for extra texture and flavor.

Make it Creamy: Reduce water by 1 cup and cook as usual. Right before serving, stir in 1 cup of half-and-half.

Dress It Up: Top with sour cream and fresh chives for a tangy, savory finish. You can also sprinkle with grated cheese for extra or croutons.

Vegetarian: Prepare without meat and discard the yellow chicken base packet. Use 15 oz of vegetable broth and reduce the water by 2 cups. 

Spice It Up: Add a pinch of red pepper flakes, cayenne, or hot sauce to give the soup even more heat. 

Cheesy Finish: Top with shredded mozzarella, parmesan, or crumbled feta for a cheesy touch.

Herb It Up: Stir in some fresh basil, parsley, or thyme before serving for a fresh, herbal twist.

Legend Legend has it that Tortellini was created as a tribute to Venus. When she stayed at a tavern near Bologna, the innkeeper, captivated by her beauty, glimpsed her navel through the keyhole and shaped fresh egg pasta to mimic it.

Since the beginning, we've named our soups after real places throughout Washington and the surrounding Northwest. From small towns and mountain peaks to rivers, canyons, and historic landmarks, each name was chosen because it means something to us and the region we call home. Each soup has a story, and so does the place that gave it its name.

Omak, Washington is world-renowned for its rodeo, the Omak Stampede. The event is especially known for the Suicide Race, a dramatic competition with roots in Native traditions and early regional celebrations. In late spring, Native communities once gathered along the Columbia River to fish and prepare for seasonal celebrations following the salmon harvest.

In the 1920s, Hugh McShane, a white rancher married to a Colville Indian woman, began promoting Salmon Days as the Keller Rodeo. Alongside traditional bronc and bull riding events, he also helped continue a challenging and dangerous horse race known as the mountain race.

The mountain race, now called the Suicide Race, is just over half a mile long. Riders begin by descending a steep, rocky hillside, then cross the Sanpoil River before finishing in the rodeo arena. Over time, it became one of the most popular and defining events of the Stampede.

Despite its name, longtime Keller resident Henry Kuehne once noted that the original version of the race was even more dangerous than today’s, saying, “That old race could really be a horse killer. Compared to it, the race they have today is pretty tame.”