I have made this recipe for a long time. It's a good hearty chicken noodle soup for the fall and winter.
1 cup sliced carrots
½ cup chopped onion
½ cup thinly diced celery
1 pound boneless, skinless chicken breasts
46 ounces chicken broth (I use the low sodium.)
9 ounces Buitoni Cheese Tortellini (You can also use the spinach & cheese.)
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 bay leaf
Butterfly the chicken breasts and broil in the oven until no longer pink inside. Shred the chicken into bite size pieces.
While the chicken is in the oven, add the rest of the ingredients to a large stock pot. Bring to a boil over medium heat. Cover and reduce heat. Simmer over medium-low heat for 20 minutes or until pasta is tender. Add chicken. Remove bay leaf before serving.
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