Chicken and Tortellini Stew Recipe -
Chicken and Tortellini Stew Recipe
  • READY IN 45 mins

Chicken and Tortellini Stew

Recipe by  

"Diced chicken breast is browned and added to golden Swanson® Chicken Broth, along with tender cheese-filled tortellini, carrots, onion and green beans."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Stir the cornstarch and water in a small cup until smooth. Set the mixture aside.
  2. Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken.
  3. Add the remaining oil to the saucepot. Add the carrots, beans and onions. Cook over medium heat until the vegetable are tender-crisp.
  4. Stir in the broth. Heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and heat through.
  5. Stir the cornstarch mixture and stir it into the saucepot. Cook and stir until the mixture boils and thickens slightly.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2010

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!

Most Helpful Critical Review
Dec 03, 2011

Good pasta, chicken and vegetable combo, but thought it was too bland.

Oct 26, 2010

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).

Apr 07, 2009

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.

Feb 23, 2009

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!

Mar 03, 2009

This was very easy, and it was delicious!!

Mar 21, 2011

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!

Jul 09, 2010

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.


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 1038 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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