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Chicken Tortellini Soup

Jean Atherly
  • minutes
  • Serves

INGREDIENTS

2 cans

(14-1/2 ounces each) chicken broth

2 cups

water

3/4 lb

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 tsp

dried basil

1/2 tsp

garlic salt

1/2 tsp

dried oregano

1/4 tsp

pepper