Chicken Tortellini Soup
ounces skinless, boneless chicken breast halves
teaspoons olive oil
cloves garlic, minced
14 1/2 ounce can reduced-sodium chicken broth
cups sliced fresh mushrooms
medium carrots, cut into matchstick strips (1 cup)
cups packed torn fresh purple kale or spinach
teaspoon dried tarragon, crushed
9 ounce package refrigerated cheese-filled tortellini
- 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.
- 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).
Nutrition Facts(Chicken Tortellini Soup)
- Per serving:
- 254 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 50 mg chol.,
- 596 mg sodium,
- 27 g carb.,
- 3 g fiber,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet