This is a hearty and flavorful chicken soup with an Italian flare that includes tortellini, onion, carrot, and fresh broccoli. It reheats really well the next day.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
176 Calories
Recipe Instructions
Step 1
Bring the broth and water to a boil in a large pot, and mix in chicken, onion, and carrots. Season with lemon pepper, oregano, and garlic salt. Reduce heat to low, and simmer 25 minutes, or until chicken juices run clear.
Step 2
Stir the broccoli into the pot, and cook 10 minutes. Stir in the tortellini, and continue cooking 10 minutes, or until tortellini is al dente. Mix in the Paremsan cheese just before serving.
Ingredients
3 cups water
1 teaspoon dried oregano
1 (48 fluid ounce) can chicken broth
1 cup thinly sliced carrots
2 cups fresh broccoli florets
1 teaspoon lemon pepper
1 small onion, diced
1 dash garlic salt
2 frozen skinless, boneless chicken breast halves - diced
