TORTELLINI, CHICKEN, AND VEGETABLE SOUP

Ingredients

• 3 chicken breasts, thawed and cut in 1 inch pieces
• 1 Tbs Coconut or Olive oil
• 2 tsp minced garlic
• 4 medium carrots, peeled and diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 8 cups (64 oz) natural chicken stock or broth, low sodium
• 48 oz fresh or frozen tortellini
• 1 red bell pepper, diced
• 1 cup sliced mushrooms
• 1 jalapeno, finely diced (optional)
• 1 tsp thyme
• 1 tsp black pepper
• 1 tsp parsley

Instructions

In large pot, heat oil over medium heat for 1 to 2 minutes. Add garlic, carrots, onion, and celery. Cook for 1 to 2 minutes until onions are slightly translucent.

Add chicken stock/broth and bring to boil.

Add chicken pieces, tortellini, bell pepper, mushroom, jalapeno, black pepper, and thyme. Reduce heat and simmer for 10 to 12 minutes until chicken no longer pink and tortellini tender.

Remove from heat and add parsley.