Tuesday, September 6, 2016

Diabetic Dish of the Week - Chicken Tortellini Soup

Chicken Tortellini Soup


 12 ounces skinless, boneless chicken breast halves
 2 teaspoons extra olive oil
 3 cloves garlic, minced
 2 14 1/2 - ounce can reduced-sodium chicken broth
 3 cups sliced fresh mushrooms
 1 3/4 cups water
 2 carrots, cut into matchstick strips (1 cup)
 2 cups packed torn spinach
 1 teaspoon dried tarragon, crushed
1 teaspoon ground roasted cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
 1 9 - ounce package refrigerated cheese-filled tortellini, whole wheat if you can find them


 1 - Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), tarragon, cumin, basil, and oregano.
 2 - Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach. Makes 6 (1 1/3-cup) servings.
Nutrition Facts Per Serving:

Servings Per Recipe: 6

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