Chicken Tortellini Soup: A 30-Minute Weeknight Recipe

Ingredients

• 2 cans (14-1/2 ounces each) chicken broth
• 2 cups water
• 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1-1/2 cups frozen mixed vegetables
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 celery ribs, thinly sliced
• 1 teaspoon dried basil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper