chicken tortelloni soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
Perdue Boneless, Skinless Chicken Breast, All Natural, 1 filet, 4.8 oz., 6 serving (remove)Celery, raw, 6 cup, diced (remove)Carrots, raw, 6 cup, chopped (remove)Onions, raw, 2 cup, chopped (remove)Spinach, fresh, 2 cup (remove)*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, .5 cup (remove)Chicken Broth or Bouillon, 4 cup (8 fl oz) (remove)Curry powder, 2 tbsp (remove)*Barilla Ricotta & Spinach Tortelloni, 4 serving (remove)
Boil chicken in salt water with curry power till cooked through, chop and set aside. Chop vegies and cook in chicken broth along with the quinoa. Boil tortelloni in the same water as chicken, once done combine tortelloni broth and all with the cooked vegie. Add chicken and stir in the spinach.
Number of Servings: 12
Recipe submitted by SparkPeople user BETHSIMP73.
Number of Servings: 12
Recipe submitted by SparkPeople user BETHSIMP73.
Nutritional Info Amount Per Serving
- Calories: 233.2
- Total Fat: 4.7 g
- Cholesterol: 65.0 mg
- Sodium: 739.6 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 5.9 g
- Protein: 21.7 g
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