Chicken and Tortellini Stew

Perfect for a chilly day, this flavorful chicken and tortellini stew is hearty without being heavy
Staff Writer
soup

Campbell’s Kitchen 

Perfect for a chilly day, this flavorful chicken and tortellini stew is hearty without being heavy... and it tastes great too!

6
Servings
231
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 2 Tablespoons vegetable oil, divided
  • 3/4 Pounds skinless, boneless chicken breast half, cut into cubes
  • 1 Cup crinkle-cut frozen carrots
  • 1 Cup frozen cut green beans
  • 3/4 Cups onion, chopped
  • 6 Cups chicken broth, such as Swanson® chicken broth or Swanson® chicken stock
  • 6 Ounces cheese tortellini, uncooked
  • 2 Tablespoons fresh parsley, chopped

Directions

Stir the cornstarch and water in a small bowl until the mixture is smooth.

Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the saucepot.

Heat the remaining oil in the saucepot over medium heat. Add the carrots, beans, and onion and cook until they're tender-crisp.

Stir in the broth and heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and cook until the chicken is cooked through.

Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens.

Nutritional Facts

Total Fat
5g
7%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
71mg
24%
Carbohydrate, by difference
21g
16%
Protein
26g
57%
Vitamin A, RAE
202µg
29%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
105µg
100%
Calcium, Ca
134mg
13%
Choline, total
78mg
18%
Fiber, total dietary
3g
12%
Folate, total
55µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
47mg
15%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
250mg
36%
Selenium, Se
26µg
47%
Sodium, Na
806mg
54%
Water
135g
5%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.