Chicken Tortellini Soup

 Here’s a fresh take on very easy, low calorie chicken soup.  I can chicken or turkey and homemade broth just for recipes like this.  Feel free to change the seasonings as you like, and either way you make it, it’s quick and delicious.  Perfect for that busy fall day when time is at a premium. 
We served ours with a green salad, a slice of crusty bread and home-canned fruit for dessert.                    

 Chicken Tortellini Soup
  29          fluid ounces  Chicken Broth -- 2 (14 1/2) ounce cans or 1 quart of home canned
  2            cups  Water (or 1 1/2 cups if using a quart of broth)
     3/4     pound  Chicken Breast -- cut in 1" cubes or 1 1/2 pints home canned, undrained
  1 1/2     cups  Frozen Mixed Vegetables
  9            ounces  Refrigerated Cheese Tortellini
  2            Ribs  Celery -- 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 minutes.
2.  Add remaining ingredients, cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.
(If you use home-canned chicken and broth, eliminate step one, and combine all ingredients in the saucepan and cook 10-15 minutes.)
6 Servings
  "TOH Quick and Light"
  "2 quarts"

Per Serving: 259 Calories; 8g Fat (28.6% calories from fat); 20g Protein; 27g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 871mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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