|CHICKEN TORTELLINI SOUP|
9 oz. package frozen cut broccoli, thawed
6 cups water
3 cans condensed chicken broth
1 (10 3/4 oz) can cream of chicken soup
2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)
1 cup chopped onion
1 cup grated carrots
2 cloves garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
12 oz. package cheese tortellini (fresh or frozen)
grated parmesan cheese (optional)
In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano.
Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.
Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.
Serve garnished with grated parmesan cheese if desired.
Enjoy this easy one dish dinner any day of the week!
Makes 10 1-1/2 cup servings.
1 year ago