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Chicken and Cheese-Tortellini Soup

Serves: 2
Total Calories: 1,430

Ingredients

2 boneless skinless chicken breast halves (about 1/2 pound)
1 medium carrot, sliced (1/2 cup)
2-3 , medium green onions, , sliced (1/4 cup)
1/2 cup cubed parsnip
3 cups chicken broth
1 teaspoon chopped fresh or 1/4 teaspoon dried marjoram leaves
3 ounces uncooked refrigerated or frozen (thawed) cheese tortellini (about 1/2 cup)
2 tablespoons grated Parmesan cheese

Directions:

1. Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan reduce heat.
2. Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
3. Stir in tortellini. Heat to boiling reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.

1 Serving: Calories 325 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 110mg Sodium 1780mg Carbohydrate 20g (Dietary Fiber 3g) Protein 39g % Daily Value: Vitamin A 100% Vitamin C 8% Calcium 18% Iron 14% Diet Exchanges: 1 Starch, 5 Very Lean Meat, 1 Vegetable, 1 Fat

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 1,430
Calories from Fat: 170

This Chicken and Cheese-Tortellini Soup recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.


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