Tortellini Soup
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of 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 Recipe
Remove the skin from the chicken and place the pieces 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 is done, add the chicken and heat for 3
minutes. Ladle the soup into bowls and sprinkle with the
Parmesan.
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