After taking January off, I'm back with the weekly recipe. Here's a nice cold-weather soup. Enjoy!
2 tsp olive oil
12 ounces skinless, boneless chicken breast, cut into bite-size pieces
3 cloves garlic, minced
8 oz sliced fresh mushrooms
2 14-ounces cans chicken broth
1 ¾ cups water
1 9-ounce package refrigerated cheese-filled tortellini
2 carrots cut into thin, bite-size strips
2 cups torn fresh baby spinach
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon
On medium-high, heat olive oil in a large Dutch oven. Add chicken pieces and garlic. Cook, stirring often for about 4 minutes or until the chicken is no longer pink. Remove chicken with a slotted spoon. Add mushrooms to juices in Dutch oven and cook 5 minutes or until tender. Add chicken broth and water. Bring to a boil.
Add tortellini, carrot strips and chicken. Return to boil. Cover and simmer for 7 to 9 minutes or until tortellini are tender. Stir occasionally. Add spinach and tarragon.
Makes 6 (1 1/3 cup servings)