Chicken & Tortellini Soup

Delicious and satisfying, this soup is as light as a cloud with tender
tortellini and vegetables simmered slowly in a rich, flavorful broth.

Chicken & Tortellini Soup
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 35 min.

2 tablespoons vegetable oil
3/4 pounds skinless, boneless chicken breasts, cut into cubes
1 cups frozen sliced carrots
1 cup frozen cut green beans
3/4 cup chopped onion
8 cups Swanson® Chicken Broth (Regular, Natural Goodness^TM *or*
Certified Organic)
1 cup dried cheese-filled tortellini
2 tablespoons chopped fresh parsley

1. Heat *1 tablespoon* oil in a 6-quart saucepot over medium-high heat.
Add the chicken and cook until it's well browned, stirring often. Remove
the chicken from the saucepot and set it aside.

2. Add the remaining oil to the saucepot. Add the carrots, beans and
onion. Reduce the heat to medium and cook until the vegetables are
tender-crisp.

3. Stir in the broth and heat to a boil. Add the tortellini and parsley,
if desired. Cook for 10 minutes or until the tortellini is tender.
Return the chicken to the saucepot and heat through.

Makes: 6 servings (about 2 cups each).

Kitchen Clip Tortellini means "little twists" in Italian. If you
can't find dry tortellini, use the kind in the store's refrigerated
section. Cook it in the soup for the time suggested on the package.
Received on Wed Feb 24 14:17:57 2010