Recipe by Deb S.
"Need a little twist to your chicken soup recipe? Try this one."
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3 (14.5 ounce) cans
2 (10.75 ounce) cans
condensed cream of chicken soup
cubed cooked chicken
1 (8 ounce) package
dried cheese tortellini
This was very simple to make and was delicious! My family and I loved it. I made it on a rainy, cold day and invited my grandparents over and we had a little spur of the moment dinner party because my parents liked it so much.
I made exactly as written and found it very bland and way too much liquid for the amount of tortellini and veggies. Before I served it I decided to double up on the broccoli, but that still wasn't enough to give it any kind of body. I felt the cream of chicken soup added nothing to this recipe and definitely wouldn't use that again. If I was to make again, I'd double up on the carrots, broccoli and tortellini for sure. An extra cup or two of chicken wouldn't hurt either. I would also probably cut back the water to 2 cups or less. Pepper would be a nice addition, but I'm ok with leaving it out and letting the individuals decide on how much they want at the table. As written, we had to salt our bowls because this was very watery. That was disappointing especially when you look at the sodium levels already in this dish. This soup does have elements of greatness, but I feel the proportions are way off.
I also used my own homemade chicken broth. The only thing I added was a tsp. of white pepper. Yummy. My family loved it.
I used my homemade chicken broth instead of the water, so I wish I had not used the canned cream of chicken soup and just made a little roux. Ah well, next time. This was an easy and delicious supper that everyone enjoyed.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Tortellini Soup with Broccoli
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 51
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