Try this delicious chicken soup for dinner tonight. Serve with Cheddar Dill Scones. Yum!
6 skinless, boneless chicken thighs
6 cups chicken stock + 2 cups water
8 oz. uncooked spinach-filled tortellini
2 cups frozen mixed vegetables
2 cups cabbage, chopped
1 teaspoon basil
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
In large dutch oven, cook chicken thighs in boiling chicken stock and water until done, 17-20 minutes. Remove chicken from stock to cool. Add tortellini, frozen vegetables, cabbage, basil, seasoned salt, garlic powder, and black pepper to stock. Return to a boil, and cook for 16 minutes. While this is cooking, shred chicken thighs to small pieces. Add to soup and stir. Serves 4-6.
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