Directions:
- Cups reduced-sodium chicken broth
- Cups reduced-sodium beef broth
- Boneless skinless chicken thighs (about 1-1/2 pounds)
- Medium carrots, sliced
- Celery ribs, sliced
- Small onion, chopped
- Envelope reduced-sodium onion soup mix
- -1/2 teaspoons dried parsley flakes
- /2 teaspoon garlic powder
- /2 teaspoon crushed red pepper flakes
- /2 teaspoon poultry seasoning
- /2 teaspoon pepper
- -1/2 cups frozen cheese tortellini
- Directions
- 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 meat thermometer reads 170°. Remove chicken; cool slightly.
- 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.
- Cool soup. Meanwhile, remove chicken and chop. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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