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Cook'n with Betty Crocker 
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Chicken Tortellini Soup |
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Serves: 8 Print this RecipeCheese-stuffed tender pastas floating in steamy chicken broth will provide comfort and warmth to rejuvenate your soul. Some hot, homemade buttery biscuits might help, too. 1/4 cup margarine or butter 1/2 cup finely chopped onions 1/2 cup finely chopped celery 4 boneless skinless chicken breast halves, cut into 1-inch pieces (about 1 1/2 pounds) 1/4 cup all-purpose flour 1/2 teaspoon pepper 4 1/2 cups chicken broth 1 (16-ounce) package cheese tortellini (cheese-filled), cooked Parmesan cheese 1. Heat margarine in large saucepan until melted. Cook and stir onion, celery and chicken in margarine over medium heat about 8 minutes or until chicken is done. 2. Stir in flour and pepper; gradually add chicken broth. Cook over medium heat, stirring constantly until mixture boils; boil 1 minute. 3. Stir in tortellini; heat until warm. Serve with Parmesan cheese. 1 SERVING: Calories 245 (Calories from Fat 110); Fat 12g (Saturated 3g); Cholesterol 85mg; Sodium 720mg; Carbohydrates 14g (Dietary Fiber 1g); Protein 21g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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