|
Title: Chicken Tortellini Soup Categories: Soups Yield: 10 Servings 4 1/2 qt Low-sodium chicken broth; -(homemade or canned) 9 oz Cheese-filled spinach -tortellini 3/4 lb Stemmed spinach leaves; -rinsedand chopped 1 lb Boneless and skinless -chicken breasts; cut into -1/2" pieces 1/2 lb Mushrooms; sliced 1 Medium-size red bell pepper; -diced (optional) 1 c Cooked white or brown rice 2 ts Dry tarragon leaves Grated parmesan cheese; -(optional) In an 8-10 qt. pot, bring chicken broth to a boil over high heat. Add tortellini, cook until al dente. Add spinach, chicken, mushrooms, bell pepper, rice, and tarragon; return to a boil over high heat. Reduce heat, cover, and simmer until chicken is no longer pink in the center (about 2 minutes). Offer with Parmesan if desired. Posted to recipelu-digest Volume 01 Number 443 by RecipeLu |