CHICKEN TORTELLINI SOUP
2 carrots
1 onion
2 garlic cl
o
ves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 boxes f
r
ozen broc
c
oli
Cook chicken in small amount of oil.
While meat cooks, chop vegetables and open cans.
Add all of the above ing
r
edien
t
s to large kettle ex
c
e
pt for the tortellini and frozen broccoli.
The
s
e 2
in
gredients you add t
h
e last 10 minutes or so before serving so that
they are not over cooked.
Simmer the other ing
r
edients for an hour
o
r howev
e
r long you like.
Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.
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SEASONING MIX FOR CHICKEN
2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. basil, dried crushed sweet
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