Perdue
Lemon Chicken Broth Bowl with Kale & Cheese Tortellini
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"This is so good, even my picky eater a 4 year old loved it."
Comment Tina Simpson
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Lemon Chicken Broth Bowl with Kale & Cheese Tortellini

Ingredients

1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
8 cup low sodium chicken broth
2 lemons, juiced
1 (2-inch) piece parmesan cheese rind, optional
1/2 lb kale, stems removed, leaves torn into bite-sized pieces
1 pkg (9-ounce) cheese tortellini
italian bread for serving
lemon wedges for serving
Step One

Lemon Chicken Broth Bowl with Kale & Cheese Tortellini

Time make it in:

WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs

Serves 6 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 360
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 50mg 17%
Sodium 480mg 20%
Total Carbs 28g 9%
Dietary Fiber 2g 8%
Sugars 2g
Protein 36g
Vitamin A 80%
Vitamin C 90%
Calcium 15%
Iron 45%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 360
  • Protein 36g
  • Sodium 480mg
  • Sat.Fat 11g
  • Sugar 2g

Lemon Chicken Broth Bowl with Kale & Cheese Tortellini

ingredients

Ingredients

1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
8 cup low sodium chicken broth
2 lemons, juiced
1 (2-inch) piece parmesan cheese rind, optional
1/2 lb kale, stems removed, leaves torn into bite-sized pieces
1 pkg (9-ounce) cheese tortellini
italian bread for serving
lemon wedges for serving
ingredients

Step one: Saute'

Season chicken thighs with salt and black pepper. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chicken and sauté for 10 minutes until brown.

How to: Sauteing
ingredients

Step two: Simmer

Add the chicken broth, the lemon juice and Parmesan rind, if using. Cover and simmer for 20 minutes until chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees. Remove the chicken to a cutting board. Turn the heat to high and add the kale and the tortellini. Boil gently for 7 to 10 minutes, until the kale wilts and tortellini is tender.

ingredients

Step three: Shred

Shred the chicken into bite-sized pieces. When the tortellini is cooked, turn off the heat and stir the shredded chicken back into the broth.

ingredients

Step four: Serve

Ladle Lemon Chicken Broth Bowl with Kale and Cheese Tortellini into a deep soup bowl. Serve with Italian bread, grated Parmesan cheese and extra lemon wedges on the side.

TIP: Save the rinds from your Parmesan cheese wedges. When you’re simmering a soup or sauce, toss in the Parmesan rind. The flavor of the parmesan will infuse throughout the broth.

TA DA!

Lemon Chicken Broth Bowl with Kale & Cheese Tortellini

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