Wednesday, May 25, 2011

Chicken Tortellini Soup

Chicken Tortellini Soup

32 oz chicken broth
3 cups water
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 1/2 cups frozen mixed vegetables
10 oz refrigerated or frozen cheese tortellini (if frozen, thaw)
4 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

1. In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 mins.
2. Add the remaining ingredients; cook 15 mins or until chicken is no longer pink and vegetables are tender.

Serves 8
Adapted from Taste of Home

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