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Chicken Tortellini Soup

 Chicken Tortellini Soup
This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. —Jean Atherly, Red Lodge, Montana
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1-1/2 cups frozen mixed vegetables
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 celery ribs, thinly sliced
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper

Directions

  • In a large saucepan, bring broth and water to a boil; add chicken.
  • Reduce heat; cook for 10 minutes.
  • Add the remaining ingredients; cook 10-15 minutes longer or until
  • chicken is no longer pink and vegetables are tender. Yield: 8
  • servings (about 2 quarts).
Nutritional Facts: 1 cup equals 170 calories, 4 g fat (2 g saturated fat), 37 mg cholesterol, 483 mg sodium, 20 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.