Chicken Tortellini Soup

Chicken Tortellini Soup

1 cup carrots, sliced thinly
1/2 cup onion, chopped
1/2 cup celery, sliced thinly
1 cup chicken breast, cut into 1/2 inch cubes
6 cups reduced-fat chicken broth (reserved from cooking or canned)
1 cup cheese-filled tortellini, dried and uncooked  (I always use
double this so that it's more filling)
1/2 teaspoon thyme leaves, dried
1/4 teaspoon black pepper
1 bay leaf
2 tablespoons fresh parsley, snipped

Bring chicken broth to a boil, add carrots, onion, celery, thyme, black pepper and bay leaf.  Cover; simmer over medium-low heat for 15 minutes.  Add Chicken, pasta and parsley.  Continue simmering until pasta is done.
Remove bay leaf.  Serve.

Freezer Meal Option
Everything is the same except after you originally cover and simmer over medium-low heat for 15 minutes - cool the broth.  Remove the bay leaf, add the cooked chicken, uncooked pasta and parsley.  Place in a labeled freezer bag, seal and freeze with the bag laid flat.

To Serve:
Thaw.  Reheat over medium heat, covered, for 15 minutes or until pasta is cooked.