Prep 15 mins
Cook 1 hr
From Real Simple, February 2006.
- 1 (3 1/2-4 lb) chicken, cut into 8 pieces
- 6 cups low sodium chicken broth
- 2 carrots, cut into thin rounds
- 1⁄2 bunch swiss chard, cut crosswise into 1-inch strips
- 1 (8 ounce) packageuncooked tortellini, preferably vegetable
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup grated parmesan cheese
- Rinse the chicken pieces and remove the skin. Place them in a large saucepan. Add the broth and 2 cups of water.
- Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes.
- Skim any foam that rises to the surface.
- Transfer the chicken to a plate; let cool.
- Shred the meat; discard the bones.
- Meanwhile, strain the broth and return it to the saucepan. Bring to a boil.
- Add the carrots, Swiss chard, tortellini, salt, and pepper.
- Simmer according to the tortellini's package directions.
- When the tortellini are done, add the chicken and heat for 3 minutes.
- Ladle the soup into bowls and sprinkle with cheese.
I made a much quicker version of this soup using frozen chicken breast; I added the frozen chicken when at the same time as the carrots. I also used an entire bunch of swiss chard. My entire family loved it, even my 11 year old son!
Our family liked it. I only made a few changes. I used canned chicken and didn't use swiss chard. I sprinkled with Original Goldfish and the kids liked that part a lot. Oh, the freezer was out of plain carrots, so I used carrot/pea mix. Will make again in these winter months. Thanks!