Food for Thought Friday

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.

After I had Kambree, some ladies from church brought dinners over. The final night was Chicken Tortellini soup in bread bowls. It was fantastic! So since then I wanted to try it. I found a recipe online and figured what the heck! It was actually pretty easy to make. I think next time we are going to add more cream of chicken soup to thicken it up. I will soak the chicken overnight. Use my crockpot instead of a stockpot. Oh and make LOTS more!!! LOL Seriously this is a recipe worth trying!