Zesty Chicken Tortellini Soup |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love coming home knowing this soup is waiting for me. Don't hesitate to toss in whatever veggies you have on hand. Ingredients:
4 cups reduced-sodium chicken broth |
4 cups reduced-sodium beef broth |
6 boneless skinless chicken thighs (about 1-1/2 pounds) |
4 medium carrots, sliced |
2 celery ribs, sliced |
1 small onion, chopped |
1 envelope reduced-sodium onion soup mix |
1-1/2 teaspoons dried parsley flakes |
1/2 teaspoon garlic powder |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon poultry seasoning |
1/2 teaspoon pepper |
2-1/2 cups frozen cheese tortellini |
Directions:
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 meat thermometer reads 170°. Remove chicken; cool slightly.
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.
3. Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months.
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. Yield: 6 servings (2-1/2 quarts).
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