Wednesday, January 27, 2016

Chicken Tortellini Soup

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.

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