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Chicken Tortellini Soup

Makes: 6 servings
Serving size: 1 1/3cups
Start to Finish 40 mins
Chicken Tortellini Soup
Ingredients
  • 12  ounces  skinless, boneless chicken breast halves
  • 2  teaspoons  olive oil
  • 3  cloves garlic, minced
  • 2 14 1/2 ounce can  reduced-sodium chicken broth
  • 3  cups  sliced fresh mushrooms
  • 1 3/4  cups  water
  • 2  medium carrots, cut into matchstick strips (1 cup)
  • 2  cups  packed torn fresh purple kale or spinach
  • 1  teaspoon  dried tarragon, crushed
  • 1 9  ounce package  refrigerated cheese-filled tortellini
Directions

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).

Nutrition Facts (Chicken Tortellini Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 254,
  • Fat, total (g) 7,
  • chol. (mg) 50,
  • sat. fat (g) 2,
  • carb. (g) 27,
  • fiber (g) 3,
  • pro. (g) 21,
  • vit. A (RE) 927,
  • vit. C (mg) 19,
  • sodium (mg) 596,
  • calcium (mg) 101,
  • iron (mg) 3,
  • Vegetables () 2,
  • Starch () 1,
  • Lean Meat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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