2 cans chicken broth (49 1/2 oz. each)
1 pkg. fresh cheese filled spinach tortellini
1 lb. chicken breast, boned, skinned, chunked
1 lb. mushrooms, sliced
1 med. red pepper steamed, seeded and diced
1 c. cooked rice
2 tsp. tarragon (optional)
1 bunch spinach stemmed, washed and coarsely chopped

Refrigerate broth to defat. Bring broth to a boil. Add tortellini. Boil gently until tender 6 to 8 minutes. Add spinach, mushrooms, pepper and chicken. Bring to a boil. Reduce heat to a simmer. Cover, cook 2 minutes. Add rice and tarragon.