Chunky Chicken and Vegetable Soup with Tortellini

1. 1

   Place the chicken, onion, celery, salt, basil, and pepper in a 10-quart stock pot. Fill the pot with water until the ingredients are completely covered and bring it to a boil. Let it simmer for 1 and 1/2 hours, or until the chicken is tender.

2. 2

   Remove the chicken from the pot with a slotted spoon and set it aside for later.

3. 3

   Add the carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base, and uncooked noodles to the stock pot and increase the heat to medium.

4. 4

   While the noodles and vegetables cook, pull the chicken off the bones, cut it into pieces, and add it to the soup in the stock pot. Add more water if the ingredients are not fully covered. Bring the soup to a boil, then reduce to a simmer for about 10 minutes, or just until the noodles are cooked.

• Calories 118.41 kcal Moderate
• Protein 12.34 g Good Source
• Carbs 13.45 g Moderate
• Total Fat 1.82 g Low Source
• Saturated Fat 0.18 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 45.14 mg Moderate
• Sodium 216.2 mg Moderate
• Fiber 1.65 g Low Source
• Sugar 2.22 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 26.39 mg Low Source
• Iron 0.72 mg Low Source
• Potassium 116.19 mg Low Source
• Vitamin A 15.85 mcg_rae Low Source
• Vitamin C 4.92 mg Low Source
• Vitamin D 0.06 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅