Chicken Tortellini Soup

Ingredients

  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1-1/2 cups frozen mixed vegetables
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 celery ribs, thinly sliced
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper

Directions

  • In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes.
  • Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender. Yield: 8 servings (about 2 quarts).

Recipe and photo from Taste of Home

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