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).