Monday, December 15, 2008

Tortellini Soup

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 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. Yield: Makes 4 servings (9 cups) NUTRITION PER SERVING CALORIES 570(25% from fat); FAT 16g (sat 6g); CHOLESTEROL 169mg; CARBOHYDRATE 42g; PROTEIN 64g; FIBER 2g; SUGAR 3g
Recipe courtesy of Real Simple

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