1 whole roasted chicken, deboned and chopped
2 (32 oz. ea.) boxes Swanson's chicken broth (about 8 cups)
1 (10 oz. ea.) can Campbell's cream of chicken soup
1 (16 oz.) pkg. cheese tortellini pasta (frozen works best)
1 medium onion, chopped
1 celery stalk, finely chopped
1 tbsp. butter
1 tsp. poultry seasoning
salt and pepper, to taste

Sauté onions and celery in butter until tender. Add poultry seasoning, salt and pepper. Add broth and chicken, cook for about 10 minutes.

Add cream of chicken soup. Cook until soup is blended. Add tortellini pasta and cook until pasta is done.

Serve with crusty rolls or corn muffins.

Submitted by: Lenora Rogers