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Ingredients
| chicken breasts: 12 oz |
| olive oil: 2 tsp |
| garlic: 3 cloves |
| chicken broth: 14.5 oz |
| white mushrooms (sliced): 3 cups |
| water: 1/3 cup |
| carrots: 2 |
| kale (chopped): 2 cups |
| dried tarragon (ground): 1 tsp |
| pasta (cheese tortellini): 9 oz |
Chicken tortellini soup
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
3 serving(s)
Tags
1. Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.
2. Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using). Makes six 1-1/3-cup servings.