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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. Ingredients:
2 cans (14-1/2 ounces each) chicken broth |
2 cups water |
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1-1/2 cups frozen mixed vegetables |
1 package (9 ounces) refrigerated cheese tortellini |
2 celery ribs, thinly sliced |
1 teaspoon dried basil |
1/2 teaspoon garlic salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes.
2. Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender. Yield: 8 servings (about 2 quarts).
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