Chicken Tortellini Soup 2 | Just A Pinch Recipes
Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Paper towel
- Wooden spoon
Ingredients
- 12 ounce(s) skinless, boneless chicken breast halves
- 2 teaspoon(s) olive oil
- 3 clove(s) garlic, minced
- 2 - 14 1/2 ounce can reduced-sodium chicken broth
- 3 cup(s) sliced fresh mushrooms
- 1 3/4 cup(s) water
- 2 medium carrots, cut into matchstick strips (1 cup)
- 2 cup(s) packed torn fresh purple kale or spinach
- 1 teaspoon(s) dried tarragon, crushed
- 1 - 9 ounces package refrigerated cheese-filled tortellini
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