Creamy Chicken Tortellini Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks. Ingredients:
1/2 pound chicken breast, cut into bite-sized pieces |
1 (14.5 ounce) can chicken broth |
1 (9 ounce) package refrigerated cheese tortellini |
2 (10.5 ounce) cans cream of chicken soup |
2 cups half-and-half |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1/2 teaspoon thyme |
1/4 teaspoon ground black pepper |
Directions:
1. Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2. Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
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