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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This easy chicken and vegetable soup recipe features packaged tortellini plus fresh veggies and a whole chicken that's cut into pieces. Ingredients:
1 3 1/2- to 4-pound 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- to 9-ounce package tortellini, preferably vegetable |
3/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
1/4 cup (1 ounce) grated parmesan |
Directions:
1. 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 the Parmesan.
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