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Chicken Tortellini Stew

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
4 servings
Lunch
Chicken Tortellini Stew
Ingredients
  • 1/2 pound chicken breast, cut into bite-sized pieces
  • 1 (14.5 ounce) can chicken broth
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 (10.5 ounce) cans cream of chicken soup
  • 2 cups half-and-half
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ground black pepper
Instructions
1
Heat a large saucepan of water over high heat until it reaches a rolling boil.
2
Cook boneless, skinless chicken breast in the boiling water until it reaches an internal temperature of 165°F and is no longer pink in the center, approximately 7 to 10 minutes; drain.
3
Heat chicken broth in a large soup pot over high heat until it reaches a rolling boil.
4
Add cheese-filled tortellini to the boiling chicken broth and reduce the heat to a low simmer; cook until the tortellini are cooked through and firm to the bite, about 8 minutes.
5
Combine the cooked chicken, cream of chicken soup, half-and-half, fresh spinach leaves, dried thyme, and black pepper in a large mixing bowl; stir until well combined.
6
Gradually add the chicken mixture to the cooked tortellini and bring the entire mixture to a gentle simmer over low heat; continue cooking until hot, approximately 7 to 10 minutes.
7
Serve the chicken and tortellini mixture hot.