CHICKEN TORTELLINI SOUP

• 12 ounce(s) chicken, breast


• 2 teaspoon oil, olive


• 3 clove(s) garlic, minced


• 2 can(s) broth, chicken, less sodium


• 3 cup(s) mushrooms, fresh, sliced


• 1 3/4 cup(s) water


• 2 medium carrot(s), cut into matchstick strips


• 2 cup(s) kale, purple or green


• 1 teaspoon tarragon, dried


• 1 package(s) tortellini, cheese-filled, refrigerated

Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.

Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using).

Note: This soup has an excellent carb to protein ratio of 27 carbs to 21 protein per serving.

The basis of this is a recipe from Everyday Health.

from diabeticenjoyingfood.blogspot.ca