Soups

Chicken and Cheese-Tortellini Soup

A twist on the traditional Chicken Noodle Soup! Perfect comfort food for a cool fall or winter night!

8
1 lb skinless boneless chicken breasts
1 1/2 C chopped baby carrots
5 green onions, sliced
8 Cups Chicken Broth
2 t chopped fresh or 1/2 t dried marjoram (can substitute Italian seasoning for the marjoram)
1 lb 3oz (1 bag) uncooked refrigerated or frozen cheese-filled tortellini
1/3 C grated Parmesan cheese
Shredded Parmesan cheese for top
Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, broth and marjoram to boiling in 6-7 qt stock pot; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender. Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Stir in grated Parmesan cheese. Serve with additional shredded Parmesan on top.
Nutritions

Calories
253

Sodium
1269mg
52% DV

Fat
9g
15% DV

Protein
21g
42% DV

Carbs
18g
6% DV

Fiber
7g
30% DV

"If you’re looking for an easy, delicious, and healthy chicken and rice recipe, this Instant Pot Chicken Breasts and Rice is a great option. With just a few ingredients, it’s a simple dish to make that can be on the table in under 30 minutes. I love using the pressure cooker to make rice because it cooks evenly and quickly by trapping the steam inside. This method also works great for chicken, as it keeps it moist and tender while cooking. If you love simple family-friendly meals then this dish is going to become a new favorite! "