Zesty Chicken Tortellini Soup
TOTAL TIME: Prep: 40 min. Cook: 10 min. + freezing
YIELD: 6 servings (2-1/2 quarts).
I love coming home knowing this soup is waiting for me. Don't hesitate to toss in whatever veggies you have on hand. —Nancy Latulippe, Simcoe, Ontario
Ingredients
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4 cups reduced-sodium chicken broth
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4 cups reduced-sodium beef broth
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6 boneless skinless chicken thighs (about 1-1/2 pounds)
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4 medium carrots, sliced
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2 celery ribs, sliced
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1 small onion, chopped
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1 envelope reduced-sodium onion soup mix
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1-1/2 teaspoons dried parsley flakes
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1/2 teaspoon garlic powder
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1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon poultry seasoning
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1/2 teaspoon pepper
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2-1/2 cups frozen cheese tortellini
Directions
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1.
In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170°. Remove chicken; cool slightly.
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2.
Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
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3.
Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months.
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4.
To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.
Nutrition Facts
1-2/3 cups: 310 calories, 11g fat (4g saturated fat), 86mg cholesterol, 1097mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 29g protein.
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