4 cups reduced-sodium chicken broth
4 cups reduced-sodium beef broth
6 boneless skinless chicken thighs
4 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 envelope reduced-sodium onion soup mix
1 1/2tsp dried parsley flakes
1/2 tsp garlic powder
1/2 tsp crushed red pepper
1/2 tsp poultry seasoning
1/2 tsp pepper
2 1/2 cups frozen cheese tortellini
Directions: In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered for 25-30 minutes. Remove chicken; cool slightly.
Add 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, remove chicken from bones; coarsely chop chicken; discard bones. Add cheese 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 and bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini is tender.
-I added a couple gloves of minced garlic.
-I used fresh tortellini instead of frozen tortellini.