Ingredients

• 6 cups chicken broth , or homemade chicken stock
• 1 celery stalk , diced
• 1 1/2 cups diced frozen carrots
• 1/4 tsp dried rosemary
• 1 tbsp dried parsley
• 2 cups cooked chicken breast , chopped
• 2 cups fresh or frozen cheese tortellini
• salt
• freshly ground pepper

Garnish

• fresh parsley , minced
• fresh thyme leaves

Directions

Make It a Freezer Meal

In a labeled gallon-size (4 L) freezer bag, combine chicken broth, celery, carrots, rosemary and parsley. Seal, removing as much air as possible. Place chicken and tortellini in another labeled gallon-size freezer bag. Seal, removing as much air as possible. Place both bags together as a kit, seal and freeze.

Thaw and Cook

Place bags in the refrigerator for at least 12 hours or up to 24 hours to thaw. Pour contents of broth bag into a large pot. Bring to a boil over high heat. Immediately reduce heat to medium-high and boil for 5 minutes, until carrots and celery are tender. Add chicken and tortellini; season to taste with salt and pepper. Simmer, stirring, for 3 to 4 minutes, until tortellini are tender and filling is hot. Remove from heat. Ladle into bowls. Sprinkle with pepper and parsley and thyme, if using.

Recipe by Karrie Truman and excerpted from Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money & Sanity, published by www.robertrose.ca. Photo by Charity Burggraaf.

Nutrition (per serving)