Tortellini and herbs give an Italian twist to a chicken soup that’s beyond special—and it’s easy, too.
—JEAN ATHERLY RED LODGE, MT
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS (ABOUT 2 QUARTS)
2 cans (14 1/2 ounces each) chicken broth
2 cups water
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 1/2 cups frozen mixed vegetables
1 package (9 ounces) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1. In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes.
2. Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.
PER SERVING 1 cup equals 170 cal., 4 g fat (2 g sat. fat), 37 mg chol., 483 mg sodium, 20 g carb., 3 g fiber, 14 g pro. Diabetic Exchanges: 2 lean meat, 1 starch.