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Published: Tuesday, 1/7/2003

Chicken & Tortellini Soup

6 chicken thighs, trimmed of excess fat (about 2 1/2 pounds)

2 teaspoons vegetable oil

2 carrots, diced

2 stalks celery, sliced

1 large onion, chopped

5 1/2 cups water

1/3 cup soy sauce

1 9-ounce package fresh or frozen cheese tortellini

Brown chicken in hot oil in Dutch oven or large saucepan over medium-high heat. Remove chicken from pan. Reserve 1 tablespoon fat, drain off excess. Add carrots, celery, and onion; saute 3 minutes. Stir in 51/2 cups water, soy sauce, chicken. Bring to boil; cover and simmer 15 minutes. Remove chicken; cool. Meanwhile cook tortellini according to package directions; drain. Remove skin and bone from chicken and cut meat into bite-size pieces. Stir chicken into soup; bring to boil. Stir in tortellini and heat through.

Yield: 4 to 6 servings

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