Chicken Tortellini Soup

This makes a fast supper (if you have a microwave, and who doesn’t?)

2-3 boneless skinless chicken breasts

2 cups (or one small bag) frozen mixed vegetables

1 package fresh, frozen, or dried cheese tortellini

1 clove garlic

4-6 cups chicken broth or water

salt, pepper, Italian seasoning to taste

In the microwave, thaw 2-3 boneless skinless chicken breasts. Cut into 1″ cubes (you can cut the frozen chicken into cubes if you have a heavy knife or cleaver, and skip the thawing out step, but it will take a little longer to cook the chicken).

In a heavy pot, toss the chicken cubes with some olive oil and a clove of garlic, crushed or minced. Stir frequently as you cook the chicken over medium high heat, until it is cooked through (no pink!). Add 2 cups of frozen mixed vegetables and enough chicken broth to cover. Use a couple of chicken bouillon cubes and a quart of water if you don’t have any broth. Plain water also works, but you will want to add some extra seasoning, particularly salt.

When the soup comes to a boil, add the tortellini and seasonings. Simmer until the tortellini is soft and opaque. Add more water if you need to. Serve with good bread and cheese. Dinner in under 30 minutes.

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