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Chicken Tortellini Soup

Servings 6 people

Ingredients

  • 1 pound chicken thighs skin removed
  • 4-5 each carrots cleaned and sliced into rounds
  • 1 medium onion diced
  • 2 stalks celery ribs diced
  • 2 cans low sodium chicken broth
  • 2 cans low sodium beef broth
  • 1 packet onion soup mix
  • 1 package refrigerated OR frozen cheese tortellini approx. 2.5 cups
  • 2 teaspoons ground black pepper
  • 1 teaspoon garlic salt
  • Red pepper flakes to taste (optional)

Instructions

  • In non-stick skillet, saute chicken thighs until no longer pink, (adding water as needed to keep from sticking). 
  • Remove chicken from skillet and shred or cut into bite size pieces. Return to pan. Add carrots, onions, and celery to skillet.
  • Saute until vegetables are tender-crisp, approximately 7-8 minutes. Remove skillet from heat and set aside. 
  • In soup pot over medium heat, add chicken broth, beef broth, onion soup mix, black pepper, garlic salt, red pepper flakes (if desired) and chicken/vegetable mixture. Allow to simmer for 10 minutes, stirring occasionally. 
  • Based on tortellini package directions, add tortellini and continue cooking until indicated. 
  • Serve hot with crackers, crusty bread, or garlic bread.

Nutrition

Calories: 367kcal | Carbohydrates: 37g | Protein: 31g | Fat: 10g | Sodium: 598mg
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