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.
I have half a boiled chicken in the fridge I need to do something with. This looks like it would do nice for that chicken.
ReplyDeleteI'll bet my husband would really enjoy tortellini in his chicken soup--why I have never thought of it before?! Thanks for the idea, Sue!
ReplyDeleteThis is a good way to use that chicken and the tortellini makes it pretty tasty.
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