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Ingredients
- Ingredients
- 1-3 1/2 to 4 pound CHICKEN
- 6 cups low sodium CHICKEN BROTH
- 2 CARROTS
- 1/2 bunch SWISS CHARD/SPINISH
- 8 to 9 ounce PACKAGE TORTELLINI
- 3/4 Tablespoon SALT
- 1/4 cup grated PARMESAN
- 1/4 teaspoon BLACK PEPPER
Preparation
Step 1
Instructions-
In a large saucepan cook chicken, add broth and 2 cups of water. Bring to a boil. Reduce heat to a simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that riders to the surface. Transfer the chicken to a plate, let cool. Shred the meat. Meanwhile, strain the broth and return to the saucepan. Bring to a boil. Add the Carrots, Spanish, tortellini, salt and pepper. Simmer according to the tortellini’s package directions. When the tortellini is done, add the chicken and heart for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.