A recipe created by Tyler Florence. Yummy and kid-friendly!
1. Set a large stockpot over medium heat. Add the olive oil, garlic, and thyme, and gently saute until fragrant, about 2 minutes. Add carrots, onion, and celery. Season with salt and cook for 5-7 minutes.
2. Pour in chicken broth and add peppercorns, parsley, and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.
3. Add shredded chicken and tortellini. Bring to a boil and cook for 2-3 minutes to allow the flavors to come together. Season with salt and pepper to taste. Serve topped with chopped parsley and parmesan, as well as crusty bread.
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Serving Size: 1 Serving (817g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 582 | ||
Calories from Fat: 150 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 87.8mg | 27 % | |
Sodium 1244.2mg | 43 % | |
Potassium 1008.7mg | 27 % | |
Total Carbohydrate 65.6g | 19 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 61.8g | ||
Protein 41.4g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 582
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