Low Salt

Chicken Tortellini Soup
Low Salt Recipe

Chunks of chicken and vegetables share the bowl with lightly cooked, iron-rich leafy greens and plump, cheesy tortellini.

Ingredients:
12 ounces skinless, boneless chicken breast halves
2 teaspoons olive oil
Three cloves garlic, minced
Two, 14-1/2-ounce cans reduced-sodium chicken broth
3 cups sliced fresh mushrooms
1-3/4 cups water
Two medium carrots, cut into matchstick strips (1 cup)
2 cups packed torn fresh purple kale or spinach
1 teaspoon dried tarragon, crushed
One, 9-ounce package refrigerated cheese-filled tortellini

Directions:
Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink.

Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon. Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes.

Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using). Recipe makes six 1-1/3-cup low salt/low sodium servings.