Ingredients
4 cups reduced-sodium chicken broth4 cups reduced-sodium beef broth6 boneless skinless chicken thighs (about 1-1/2 pounds)4 medium carrots, sliced2 celery ribs, sliced1 small onion, chopped1 envelope reduced-sodium onion soup mix1-1/2 teaspoons dried parsley flakes1/2 teaspoon garlic powder1/2 teaspoon crushed red pepper flakes1/2 teaspoon poultry seasoning1/2 teaspoon pepper2-1/2 cups frozen cheese tortellini
Preparation
In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170°. Remove chicken; cool slightly.
Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.
