1 chicken, cooled and boned
Homemade chicken broth or 2 to 3 cans College Inn Broth
1 c. chopped carrots
2 to 3 sticks chopped celery
1 onion, chopped
Salt and pepper to taste
1 tsp. garlic

Combine vegetables and seasonings in chicken broth. Bring to slow boil over medium-high heat. Simmer until vegetables are tender. Add boned chicken. Add water if necessary.

Add 9 ounce box tortellini. Cook until tender. Serve immediately with grated cheese. Accompany with garlic bread.