CALIFORNIA CHICKEN SOUP

By curly

Ingredients

• 2 cans (14.5 oz ea) chicken broth
• 1 cup water
• 2 cups cooked cubed chicken
• 1/2 cup sliced carrots
• 1 small onion, chopped
• 1 tsp lemon pepper seasoning
• 1/2 to 3/4 tsp dried oregano, crushed
• 1/2 tsp garlic powder with parsley
• 1 bay leaf
• 4 ounces cheese tortellini or shell pasta
• 1 package (9 oz) frozen cut broccoli, thawed

Details

Servings 4

Preparation

Step 1

In Dutch oven, combine all ingrediens except tortellini and broccoli. Bring to a boil.

Add tortellini. Reduce heat; simmer uncovered, 25 minutes.

Add broccoli and simmer 10 minutes or until broccoli and tortellini are tender.

Remove bay leaf. Serve hot.

HINT: 1 bag (1 pound) assorted frozen vegetables can be substituted for the onion, carrots and broccoli.