Recipe by Campbell's Kitchen
"Diced chicken breast is browned and added to golden Swanson® Chicken Broth, along with tender cheese-filled tortellini, carrots, onion and green beans."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast, cut into cubes
frozen sliced carrots
frozen cut green beans
Swanson® Chicken Broth or Natural Goodness™ or Certified Organic Chicken Broth
dried cheese-filled tortellini
chopped fresh parsley
this was very good! it was absolutely perfect for a cold winter night. the only thing i did differently was pull rotisserie chicken, which probably helped add a lot of flavor as it was lemon-peppered. i also added a little salt and pepper to the vegetables when cooking them over oil. i loved it!
Good pasta, chicken and vegetable combo, but thought it was too bland.
Hubby & kids liked it, definitely on the rotation. I added some garlic and a dash of Worcester sauce (I don't usually change a recipe I rate but this was just a bit bland for me).
It was ok, kind of bland tasting for me when initially made. So I changed it up a bit-I used precooked chicken strips found in deli aisle (for nites when I REALLY need a quick meal), which saved me a step. I cooked the carrots in pan so I didn't have to boil as long, with onions and some spices (garlic pepper, basil, various ones from the cabinet I experimented with), then I boiled in chicken broth. Before carrots got too tender I added more frozen veggies (broccoli, corn), the chicken, and the tortellini. I added a bit more cornstarc/water mixture to make it a bit thicker. It helped, but I want to try to make more of a cream sauce with this recipe as the backbone next time.
This was incredibly easy and actually very good. The tortellini have delicious flavor after being cooked in the broth. One modification I did was boiling the chicken breast instead of frying it. Then I shred it and put it in the soup. I also used corn in the place of green beans which I just threw in the broth as well. I would recommend this for sure!
This was very easy, and it was delicious!!
GREAT recipe. I've made it often, especially as a way to use leftovers from a roasted chicken. If I don't have tortellini on hand, I've substituted whole wheat couscous. It's a very different, but a nice change. Thanks for sharing a wonderful recipe!
This is a great recipe that can be modified to your taste, what you have fresh at the time. I usually add fresh carrots, celery and peas to mine as well as shirmp. I have also used both dried and fresh parsley and both are fine. I also use olive oil instead of vegetable oil to make it more healthy. Double or Triple the recipe most of the time to freeze, which it does beautifully. Thanks for adding, we all LOVE this soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Tortellini Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 72
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a chicken stew loaded with mixed veggies, herbs, and spices.
This easy, ingenious method makes delicious pot pie like a slow-simmered stew.
See how to make an Italian-inspired, one-skillet chicken and pasta dinner.