CHICKEN TORTELLINI SOUP

CHICKEN TORTELLINI SOUP

2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 boxes frozen broccoli
Cook chicken in small amount of oil. While meat cooks, chop vegetables and open
cans. Add all of the above ingredients to large kettle except for the tortellini and frozen
broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that
they are not over cooked. Simmer the other ingredients for an hour or however long
you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or
French bread.
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SEASONING MIX FOR CHICKEN

2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. basil, dried crushed sweet
Mix all ingredients well.
Makes 2 tablespoons plus 2 teaspoons.