Zesty Chicken Tortellini Soup

• 4 cups reduced-sodium chicken broth
• 4 cups reduced-sodium beef broth
• 6 boneless skinless chicken thighs (about 1-1/2 pounds)
• 4 medium carrots, sliced
• 2 celery ribs, sliced
• 1 small onion, chopped
• 1 envelope reduced-sodium onion soup mix
• 1-1/2 teaspoons dried parsley flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon pepper
• 2-1/2 cups frozen cheese tortellini

1. In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170u0b0. Remove chicken; cool slightly.
2. Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
3. Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months.
4. To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.

chicken broth, beef broth, chicken, carrots, celery, onion, onion soup mix, parsley flakes, garlic, red pepper, poultry seasoning, pepper, frozen cheese tortellini

Taken from www.tasteofhome.com/recipes/zesty-chicken-tortellini-soup/ (may not work)