CHICKEN TORTELLINI SOUP

2 cans (14.5-oz each) chicken broth

2 cups water

3/4 lb boneless skinless chicken breast, cut into 1-in cubes

1 1/2 cups frozen mixed vegetables

1 pkg (9-oz) refrigerated cheese tortellini

2 celery ribs, thinly sliced

1 tsp dried basil

1/2 tsp garlic salt

1/2 tsp dried oregano

1/4 tsp pepper

In a large saucepan, bring broth and water toa boil, add chicken. Reduce heat and cook 10 minutes.

Add the remaining ingredients to the pan and cook 10 -15 minutes longer or until chicken is no longer pink and vegetables are tender.

Yield: 8 servings 1 cup each

Per serving: 170 calories, 4g fat (2g sat),37mg chol, 483mg sod, 20g carb, 14g protein Note: this recipe and nutritional figures are from a Taste of Home magazine. I suggest diabetics use low sodium chicken broth to lower the sodium mgs 

toh photo