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."

Tina Simpson

"Since i love soups i cannot wait to make this, and share with my family as i am sure they will love it also."

Cynthia Willis

"Thus looks good and I will try the recipes"

Marilyn Gillo

"Looks yummy, especially on a cold day like today. "

Mark Weems

"OMG this looks so yummy, I have to try it"

Annita Ferrante

"MY friends and family love the soup so much thank you??. "

Phyllis Stokes

"This looks so good! I am going to have to make it!!"

Janet Davis

Intro
Ingredients
Ta da

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

Lemon Chicken Broth Bowl with Kale & Cheese Tortellini

PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs

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PREP TIME: 5min COOK TIME: 40min
SERVES 6

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%

Vitamin A 80%
Total Carbs 28g		9%
	Dietary Fiber 2g	8%
	Sugars 2g
Protein 36g
Vitamin C 90%
Calcium 15%
Iron 45%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs

View Product

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: 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

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.

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.

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.