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| Tortellini and Chicken Soup | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: Prep Time: 5 mins Cook Time: 35 mins Difficulty: easy Serving Size: 6 |
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 |
| Instructions: | |
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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 | |
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