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Chicken tortellini soup (1/3/2012) - KOAM TV 7

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.

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