chicken tortellini soup
I make alot of soups at home, this one is just terrific! My family loves tortellini and this is nice way to serve it up! I always have a nice Italian loaf of bread to dip! From "bhg.com"
prep time
10 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 12 ounces skinless, boneless chicken breast halves
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 2 - 14 1/2 ounce can reduced-sodium chicken broth
- 3 cups sliced fresh mushrooms
- 1 3/4 cups water
- 2 medium carrots, cut into matchstick strips (1 cup)
- 2 cups packed torn fresh purple kale or spinach
- 1 teaspoon dried tarragon, crushed
- 1 - 9 ounce package refrigerated cheese-filled tortellini
How To Make chicken tortellini soup
-
Step 1Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.
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Step 2Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using). 6 points per serving
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