Chicken Tortellini soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon cornstarch
1 tablespoon water
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves, cut into cubes
1 cup frozen mixed veggies for soup or stew
1 chopped onion
6 cups Chicken Stock
6 -ounce package uncooked tortellini
2 tablespoons chopped fresh parsley (optional)
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Directions: |
Directions:Stir the cornstarch and water in a small bowl until the mixture is smooth. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the sauce pot. Heat the remaining oil in the saucepot over medium heat. Add the carrots, beans and onion and cook until they're tender-crisp. Stir in the broth and heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and cook until the chicken is cooked through (10 min. or so) Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:15 min |
Personal
Notes: |
Personal
Notes: Tips: for a fast version, get pre-cooked chicken pieces, or a whole roaster already cooked; for vegie variations, get a frozen vegetable mixes to your liking. Serving suggestions, tossed salad and bread sticks.
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