Ingredients

1. 2 cans (14-1/2 ounces each) chicken broth
2. 2 cups water
3. 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
4. 1-1/2 cups frozen mixed vegetables
5. 1 package (9 ounces) refrigerated cheese tortellini
6. 2 celery ribs, thinly sliced
7. 1 teaspoon dried basil
8. 1/2 teaspoon garlic salt
9. 1/4 teaspoon pepper

Directions

1. In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes.
2. Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender. Yield: 8 servings (about 2 quarts).