Substitute this version with cheese tortellini for ordinairy chicken noodle soup. It's just as easy and equally soothing.
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1 pound boneless, skinless chicken breasts, cooked and cubed
1 (9-oz.) pkg. cheese tortelini, uncooked
1 (46-oz.) can chicken broth
1 cup carrots, peeled and chopped
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
Combine all ingredients in a stockpot; bring to a boil over medium heat. Reduce heat, cover and simmer until tortellini is tender. Discard bay leaf.