KOAM TV 7 Joplin and PittsburgChicken tortellini soup (1/3/2012)

Chicken tortellini soup (1/3/2012)

Ingredients

• 6 cups low chicken broth
• 2 cups water
• 2 pounds chicken thighs, remove skin
• 2 cloves garlic, minced
• 1/2 cup chopped leeks
• 1 can (15 ounces) yellow soy beans
• 1 package (16 ounces) frozen cauliflower, broccoli, carrots vegetable blend
• 1/2 cup endamame
• 1/4 cup chopped green onions
• 1 teaspoon dried basil
• 1 package (16 ounces) refrigerated cheese-filled tortellini
• 5 whole mushrooms, quartered
• 1 cup packed spinach, thinly sliced
• Garnish: shredded Parmesan cheese

Directions

1. Combine chicken broth, water, chicken thighs, garlic, leeks, soybeans, frozen vegetables, edamame, green onions and basil in slow cooker.
2. Cook on low for 6 to 7 hours until chicken is done.
3. Remove cooked thighs; debone and cut meat into pieces and return meat to slow cooker.
4. Add tortellini, mushrooms and spinach; cook about 30 minutes until tortellini is tender.
5. Sprinkle with Parmesan cheese before serving.

Serves 6 to 8.