Tortellini and Chicken Soup

Submitted By: DishyDelishy

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Difficulty: easy

Ingredients

2 chicken breasts
2 teaspoon olive oil
3 cloves garlic, minced
2 cans Chicken broth
3 cups fresh mushrooms, sliced
1 3/4 cups water
2 medium carrots, cut into matchstick strips
2 cups purple kale
1 teaspoon tarragon, dried
1 package tortellini, cheese-filled, refrigerated

Directions

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


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