Chicken Tortellini Soup
- 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
- 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