Clean out the Fridge Chicken Soup |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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My son loves my home made soups and the day he was arriving for a visit recently, I came up with this one. Wow! Beats any other chicken soup I've ever made and was a real hit. Very low fat too! You can substitute cream of chicken soup. At the time I had about 3/4 cup of freeze dried veggies that I added but store no longer carries them. To keep cooked chicken from getting too stringy, don't add till the end. I also add a tablespoon of Penzy's Garden Seasoning mix, if I have it on hand. Wonderful for extra flavor. Ingredients:
1 cup onion, chopped |
1 cup leek, chopped |
1 cup carrot, chopped |
1 cup celery, chopped |
1/2 cup red bell pepper, chopped |
1/2 cup yellow bell pepper, chopped |
1 teaspoon butter |
1 teaspoon olive oil |
6 cups chicken stock |
2 cups cooked chicken, diced |
1 (10 3/4 ounce) can healthy request cream of celery soup |
1 cup picante sauce |
6 ounces tortellini, dry |
1/2 cup 2% low-fat milk |
1 teaspoon italian seasoning |
Directions:
1. In large soup kettle, saute all veggies on low heat for about 10 minutes.
2. Add chicken stock, canned soup and picante sauce. Simmer 1 hour or till veggies are tender.
3. Add dried tortellini and cook another 20 minutes or till torellini are done.
4. Add cooked chicken and heat another 10 minutes. Add milk and just heat through.
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