Chicken Tortellini Stroganoff Soup
Crunchy Brown Bread
Ingredients
- ¼ cup butter
- 1½ lb boneless, skinless chicken breasts, cubed
- 3 Tbsp all purpose flour
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 6 cups chicken broth
- 1 (19-oz) pkg frozen cheese tortellini
- 1 (8-oz) carton sour cream
Instructions
- Melt butter in a large Dutch oven over medium-high heat. Add chicken, and cook 5 to 6 minutes or until browned.
- Add flour, thyme, onion powder, and garlic powder; cook, stirring constantly, 2 minutes. Gradually stir in broth; bring to a boil, reduce heat, and simmer until soup is slightly thickened.
- Add pasta; cook, stirring occasionally, 8 to 10 minutes or until pasta is tender. Stir in sour cream.
Side Dish Ingredients
- 1 (2-count) pkg brown bread mini baguettes
Side Dish Instructions
- Bake bread according to package directions; slice to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
526
|
126
|
652
|
| Fat (g) | 21 | 1 | 22 |
| Sat. Fat (g) | 12 | 0 | 12 |
| Protein (g) | 41 | 4 | 45 |
| Carb (g) | 39 | 25 | 64 |
| Fiber (g) | 0 | 2 | 2 |
| T. Sugs (g) | 5 | 5 | 10 |
| A. Sugs (g) | 0 | 5 | 5 |
