Lunch: Zesty Chicken Tortellini Soup Recipe

Ingredients

4 cups reduced-sodium chicken broth
4 cups reduced-sodium beef broth
6 boneless skinless chicken thighs (about 1-1/2 pounds)
4 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 envelope reduced-sodium onion soup mix
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
2-1/2 cups frozen cheese tortellini

Instructions

In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a meat thermometer reads 170 °. Remove chicken; cool slightly.
Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.

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