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Monday, November 3, 2014

Spinach, Chicken, and Tortellini Soup

2 14.5 ounce cans chicken broth
2 cups water
2 cans cream of chicken soup
½ tsp. basil
½ tsp. oregano
½ tsp. salt
¼ tsp. coarse black pepper
2 cups cooked and diced or shredded chicken
2 stalks celery
2 cups carrots, diced
½ cup onions
1 19 oz. package cheese filled Tortellini noodles
⅓ cup flour (didn't use)
1½ cups shredded cheddar cheese
 
In a slow cooker or stock pot mix 1 can chicken broth, cream of chicken soup, basil, oregano, salt and pepper together.
Whisk until combined.
Add the other can of chicken broth and water and whisk again.
Add chicken, celery, carrots, onions and tortellini to slow cooker or stock pot.
Let cook on high for about 4 hours.
Add to soup and stir.
If soup is too thin, whisk flour with one cup of soup broth in a separate bowl.
Add back to soup and cook until desired thickness.
Repeat as necessary for desired thickness.
Add grated cheddar cheese.
Chop spinach, either with a knife or with a food processor.
Add to soup just before serving.
 
Creamy chicken and tortellini soup!!!
 

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