- 6
Ingredients
- 4 c chicken broth
- 4 c beef broth
- 6 boneless, skinless chicken thighs (about 1-1/2 lbs) - I used a rotisserie chicken
- 4 medium carrots, sliced
- 2 celery ribs, sliced
- 1 small onion, chopped
- 1 envelope reduced-sodium onion soup mix
- 1-1/2 tsp dried parsley flakes
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp poultry seasoning
- 1/2 tsp pepper
- 2-1/2 c frozen cheese tortellini
Preparation
Step 1
In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170º. Remove chicken; cool slightly.
Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. (I did not cool the soup and boiled the tortellini until tender and served the soup right away.)
Transfer to freezer containers; freeze for up to 3 months.
To use frozen soup:
Thaw in refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5 to 10 minutes or until heated through and tortellini are tender.
From Taste of Home on the internet