Ingredients
6 C water
1 C chopped onion
1 C sliced carrots
1/2 C sliced celery
1 T chicken bouillon granules
3/4 tsp poultry seasoning
1/8 tsp ground black pepper
9 oz (about 2-1/2 cups) cheese tortellini
1-1/2 C diced skinless roasted chicken
2 tsp dried parsley, finely crumbled
Combine water, onion, carrots, celery, bouillon granules, poultry seasoning, and pepper in a 3 qt pot, bring to a boil. Reduce heat to low, cover, and simmer for
15 minutes, until the vegetables are tender.
Transfer half of the vegetables to blender, pour in 1 cup of the broth…Carefully blend at low speed to puree the vegetables.
Return the blended mixture to the pot.
Add tortellini and bring to a boil. Reduce
heat to medium low, cover, and simmer for 5 minutes...Add chicken cover and simmer for an additional 4 to 5 minutes, or until tortellini is cooked through.. Serve hot, top each serving with a sprinkling of parsley.
Nutritional Information per Serving (1 cup): Calories: 159, Carbohydrate: 18 g, Cholesterol: 36 mg, Fat: 3.8 g, Saturated Fat: 1.6 g, Fiber: 1.7 g, Protein: 13 g, Sodium: 390 mg, Calcium: 74 mg
Diabetic Exchanges: 1-1/2 Lean Meat, 1 Starch, 1/2 Vegetable
