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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Healthy soup made with wholesome foods. Taken from Real Simple magazine February 2006. Ingredients:
1 (3 1/2-4 lb) roasting chickens, 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 -9 ounce) package tortellini, preferably vegetable |
3/4 teaspoon kosher salt or 3/4 teaspoon sea salt |
1/4 teaspoon black pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Rince the chicken pieces and remove the skin.
2. Place chicken in a large sauce pan.
3. Add the borth and 2 cups of water.
4. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through (about 35 min.) Skim any foam that rises to the surface.
5. Transfer the chicken to a plate; let cool.
6. Shred the meat; discard the bones.
7. Meanwhile, strain the broth and return it to the saucepan. Bring to a boil.
8. Add the carrots, Swiss chard, tortellini, salt and pepper and simmer according to the tortellini's package directions.
9. When the tortellini are done, add the chicken and heat for 3 minutes.
10. Ladle the soup into bowls and sprinkle with Parmesan.
11. * for a lower fat/calorie recipe I subsitute whole grain brown rice for the tortellini.
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