Tortellini Soup

Ingredients

• 1 (3.5-4 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 sea salt
• 1/4 teaspoon black pepper
• 1/4 cup grated parmesan cheese

Directions

1. 1

   Rince the chicken pieces and remove the skin.

2. 2

   Place chicken in a large sauce pan.

3. 3

   Add the borth and 2 cups of water.

4. 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. 5

   Transfer the chicken to a plate; let cool.

6. 6

   Shred the meat; discard the bones.

7. 7

   Meanwhile, strain the broth and return it to the saucepan. Bring to a boil.

8. 8

   Add the carrots, Swiss chard, tortellini, salt and pepper and simmer according to the tortellini's package directions.

9. 9

   When the tortellini are done, add the chicken and heat for 3 minutes.

10. 10

    Ladle the soup into bowls and sprinkle with Parmesan.

11. 11

    * for a lower fat/calorie recipe I subsitute whole grain brown rice for the tortellini.