CHICKEN TORTELLINI SOUP*
Source of Recipe
Source: "The Complete Diabetes Prevention Plan"
List of Ingredients
Yield: 8 servings
- 6 cups water
- 1 cup chopped onion
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1 tablespoon chicken bouillon granules
- 3/4 teaspoon poultry seasoning
- 1/8 teaspoon ground black pepper
- 9 ounces (about 2-1/2 cups) refrigerated cheese tortellini
- 1-1/2 cups diced skinless roasted chicken
- 2 teaspoons dried parsley, finely crumbled
Combine the water, onion, carrots, celery, bouillon granules,
poultry seasoning, and pepper in a 3-quart pot and bring to
a boil. Reduce the heat to low, cover, and simmer for
15 minutes, until the vegetables are tender.
Using a slotted spoon, transfer half of the vegetables
to a blender and pour in about 1 cup of the broth.
Carefully blend at low speed to puree the vegetables.
Return the blended mixture to the pot.
Add the tortellini to the pot and bring to a boil. Reduce
the heat to medium-low, cover, and simmer for 5 minutes.
Add the chicken and simmer covered for an additional
4 to 5 minutes, or until the tortellini is cooked through.
Serve hot, topping each serving with a sprinkling of parsley.
Nutritional Information Per Serving (1 cup):
Calories: 159, Carbohydrate: 18 g, Cholesterol: 36 mg,
Fat: 3.8 g, Saturated Fat: 1.6 g, Fiber: 1.7 g,
Protein: 13 g, Sodium: 390 mg, Calcium: 74 mg
Diabetic Exchanges: 1-1/2 Lean Meat, 1 Starch, 1/2 Vegetable
Recipe
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