Thursday, March 18, 2010

Friday: Creamy Chicken Soup

Makes 6 (1 1/3-cup servings)

Yummy. You will love this one. Your husband and children will too. This one is also taken from the Five Ingredient, Fifteen Minute cookbook. Two easy steps. Gotta love it!

1 (9-ounce) package refrig. cheese tortellini
1 (14.5 ounce) can chicken broth
1 (10 ounce) cans cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed
cooked diced chicken breast
1 cups fat-free milk
1/2 tsp. dried thyme
1/4 tsp. pepper

Step One: Cook tortellini according to package directions, using 1 can broth instead of water. Step Two: Add soup and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

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