Wednesday's Chow - Chicken-Tortellini Soup

After taking January off, I'm back with the weekly recipe.  Here's a nice cold-weather soup. Enjoy!

Chicken-Tortellini Soup

Ingredients:

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

Directions:

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)