chicken & toretllini soup |
| Name: |
Michelle S |
| Base: |
Camp Pendleton |
| Recipe: |
Ingredients
4 carrots, cut into bite-size pieces
5 cups low-sodium chicken broth
8 ounces cheese tortellini (fresh or frozen)
1 1/2 cups shredded rotisserie chicken
kosher salt
2 tablespoons chopped fresh flat-leaf parsley
Directions
In a large saucepan, simmer the carrots in the broth until tender, 10 to 12 minutes.
Add the tortellini and simmer until tender, 2 to 4 minutes.
Add the chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes more; season with ¼ teaspoon salt and sprinkle with the parsley.
By Sarah Copeland , March, 2011 |
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