In a dutch oven, bring chicken broth and beef broth to a boil. Reduce heat. Add chicken and poach, uncovered, for 25-30 minutes. Remove chicken and cool slightly.
Add 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, remove chicken from bones. Coarsely chop chicken. Discard bones. Add cheese 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 and bring to a boil. Reduce heat. Cook, uncovered, for 5-10 minutes or until heated through and tortellini is tender.
Originally Submitted
7/30/2014
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