Chicken Tortellini Soup
Low Sodium Recipe
Chunks of chicken and vegetables share the bowl with lightly cooked, iron-rich leafy greens and plump, cheesy tortellini.
12 ounces skinless, boneless chicken breast halves
2 teaspoons olive oil
3 cloves garlic, minced
2 14-1/2-oz cans low sodium chicken broth
3 cups sliced fresh mushrooms
1-3/4 cups water
2 medium carrots, cut into matchstick strips (1 cup)
2 cups packed torn fresh purple kale or spinach
1 teaspoon dried tarragon, crushed
1 9-ounce package refrigerated cheese filled tortellini
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 6 servings
Serving size: 1-1/3-cup
Calories: 254; Total Fat: 7g; Saturated fat: 2g; Cholesterol: 27mg; Protein 21g; Carbohydrates: 26g; Fiber: 3g; Sodium: 596mg ; Food exchanges: 1 Starch, 2 Lean Meat, 2 Vegetable