6 cups water
3 cans (14.5 oz.) chicken broth
1 can (10.75 oz.) cream of chicken soup
2 cups cubed, cooked chicken
1 cup chopped onion
1 cup sliced carrots
2 tablespoons frozen apple juice concentrate
2 cloves minced garlic
1/2 teaspoon basil leaves
1/2 teaspoon ground oregano
7 oz. pkg. fresh cheese tortellini
9 oz. pkg. frozen cut broccoli, thawed
Grated Parmesan cheese
1. In a large cooking pot, place water, chicken broth, cream of chicken soup, chicken, onions, carrots, apple juice concentrate, garlic, basil, and oregano.
2. Bring to a boil. Simmer, uncovered for 30 minutes.
3. Add tortellini and broccoli. Simmer 10-15 more minutes until tortellini is cooked and the broccoli is tender.
4. Serve with Parmesan cheese.
5. Makes 8-10 servings.
Note: If using the dried tortellini add to soup after bringing it to a boil. Simmer for 30 minutes or until tender. Add broccoli the last 10 minutes of cooking.