Chicken Tortellini Soup

I make this instead of chicken noodle soup whenever we're not feeling well.


Prep Time: 15 mins
Cook Time: 15 mins
Servings: 6
Difficulty: Easy

 

Ingredients:

• 1 12.5 oz can of chicken (or 1 pint of home-canned chicken)
• 1/4 c. dehydrated celery
• 2 T. dehydrated onions
• 2 1/2 c. water
• 8 c. chicken broth (or water mixed with chicken boullion)
• 1/2 tsp. celery seed
• 1/2 tsp. basil
• 1/2 tsp. garlic salt
• 1 tsp. salt
• Sprinkle of red pepper flakes (optional)
• 12 oz package of Barilla Tortellini
• Garlic, potatoes & carrots (optional-see notes)

Directions:

Bring the water and chicken broth to a boil. Add spices. Add chicken (cut it up small if you like smaller chunks). Add dehydrated celery and onions. Add tortellini after it returns to a boil. Cook according to your package directions (probably about 10-12 minutes). Enjoy!

 

Notes:

-This is supposed to be a shelf-stable recipe which is why everything is canned/dehydrated. You can use fresh ingredients to suit your taste.
-For the chicken broth I use the organic low sodium better than bullion from Costco. I omit the salt. I recommend using the dry tortellini, not the refrigerated or frozen ones. They hold up better in the soup.
-I added a fresh, pressed clove of garlic last time and it was really good.
-I add some peeled, chopped potatoes and carrots to mine because I prefer a chunkier soup.

Source: http://foodstoragemadeeasy.net/2011/01/15/shelf-stable-recipes-chicken-tortellini-soup/