CHICKEN TORTELLINI SOUP
Yield: 8 servings "The Complete Diabetes Prevention Plan" INGREDIENTS: - 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 DIRECTIONS: 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, over, 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 Sugar Syl says, Go on & touch someone with a little sugar --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
