6 skinless boneless chicken thighs
6 cups chicken stock + 2 cups water
12 oz. dried spinach tortellini
1 cup mixed frozen vegetables
2 cups shredded cabbage
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
In large saucepan, bring chicken stock and water to a boil. Cook chicken for 20-25 minutes until chicken is tender. Remove chicken and shred into bite-sized pieces. Add spinach tortellini, frozen vegetables and cabbage to stock. Sprinkle with basil, salt, garlic powder, and pepper. Boil for 10-12 minutes until tortellini is cooked tender. Stir in shredded chicken and simmer for 5 minutes. Serve immediately. Serves 4-6.
