Ingredients
- 6 cups low-sodium chicken broth
- 1 celery stalk, diced
- 1 1⁄2 cups frozen diced carrots or
- sliced fresh carrots, blanched
- 1⁄4 tsp dried rosemary
- 1 Tbsp dried parsley
- 2 cups chopped cooked chicken breast
- 2 cups fresh or frozen cheese tortellini (about 7K oz)
- Salt and freshly ground black pepper
Garnishes
- Minced fresh parsley (optional)
- Fresh thyme leaves (optional)