Chicken and Tortellini Stew

Chicken and Tortellini Stew


(5 votes) 3 5

There's nothing better on a crisp fall day than a bowl of this hearty stew, packed with tortellini, chicken and colorful vegetables!

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Bradenton, FL

Serving Size / Yield

5 Servings


  • 1 Tbs. cornstarch
  • 1 Tbs. water
  • 2 Tbs. vegetable oil
  • 3/4 lb. skinless, boneless chicken breast, cut into cubes
  • 1 C. frozen sliced carrot
  • 1 C. frozen cut green beans
  • 3/4 C. chopped onion
  • 6 C. Swanson® Chicken Broth or Natural Goodness™ or Certified Organic Chicken Broth
  • 1 C. dried cheese-filled tortellini
  • 2 Tbs. chopped fresh parsley (optional)

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Stir the cornstarch and water in a small cup until smooth. Set the mixture aside. Heat 1 Tbs. of the 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. Add the remaining oil to the saucepot. Add the carrots, beans and onions. Cook over medium-heat until the vegetables are tender-crisp. Stir in the broth. 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 heat through. Stir the cornstarch mixture and stir it into the saucepot. Cook and stir until the mixture boils and thickens slightly.

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