Chicken Tortellini Soup

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Chicken Tortellini Soup

Chicken Tortellini Soup

Chicken Tortellini Soup


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


In a large saucepan, bring broth and water to a boil; add chicken.

Reduce heat; cook for 10 minutes.

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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