4 1/2 qt chicken broth (IC friendly)
1 pkg (9 oz) cheese-filled spinach tortellini(IC friendly)
3/4 lb stemmed spinach leaves, rinsed well, drained, and chopped
1 lb boneless and skinless chicken breasts, cut into 1/2-inch chunks
1/2 lb mushrooms, sliced
1 cup cooked white or brown rice
2 tsp dry tarragon leaves
Grated Parmesan cheese (if can tolerate)
In an 8-10 qt. pot, bring chicken broth to a boil over high heat. Add tortellini, cook until al dente. Add spinach, chicken, mushrooms, rice, and tarragon; return to a boil over high heat. Reduce heat, cover, and simmer until chicken is no longer pink in the center (about 2 minutes). Sprinkle Parmesan cheese if desired
Serves 10-12