This soup is so yummy! I love tortellini anyway, and I had a craving for chicken noodle soup one night, so I made up this recipe using egg noodles but then the next time I used tortellini, and my family loved it. It is also surprisingly low in calories and high in protein. I have been making it once a week for about 3 weeks now and we aren't tired of it yet. Hope you enjoy!
1 onion, diced
3 celery stalks, chopped
4 medium carrots, chopped
4 Tbsp butter
8 cups chicken broth
24oz raw chicken breasts, chopped
1/4 tsp pepper
2 tsp salt or to taste
1 tsp basil
1 tsp oregano
2 bay leaves
19oz bag frozen cheese tortellini
2 cups milk
1/4 cup cream
1/4 cup cornstarch
Melt butter over medium high heat. Add onion, celery and carrots and saute for about 5 minutes. Add chicken broth, chicken, pepper, salt, basil, oregano, and bay leaves. Bring to a boil and then simmer on low for about 15 minutes. Whisk together the milk, cream, and cornstarch in a bowl. Add frozen tortellini and milk mixture to soup and stir. Bring to a boil and then lower heat to medium and cook for about 10-15 minutes stirring occasionally. Enjoy!
Nutrition: 1 cup = 170 calories, 6.1g fat, 15.2g carbs, .5g fiber, 13.2g protein
Variation: Instead of tortellini, use 4 cups of medium size egg noodles instead. Creamy chicken noodle soup. Yummy!
If you want this gluten/wheat free, use 4 cups brown rice noodles.