Lemon Chicken Broth Bowl with Kale & Cheese Tortellini

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Tina Simpson

"This is so good, even my picky eater a 4 year old loved it."

Cynthia Willis

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

Marilyn Gillo

"Thus looks good and I will try the recipes"

Mark Weems

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

Annita Ferrante

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

Phyllis Stokes

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

Janet Davis

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Constance J Cox

"delicious-Ez to Prepare-Healthy- the perfect recipe! "

Lemon Chicken Broth Bowl with Kale & Cheese Tortellini

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PERDUE^® Fresh Boneless Skinless Chicken Thighs

In The Fresh Meat Case

Lemon Chicken Broth Bowl with Kale & Cheese Tortellini

PERDUE® Fresh Boneless Skinless Chicken Thighs

In The Fresh Meat Case

Made With:

PERDUE^® Fresh Boneless Skinless Chicken Thighs

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

PREP TIME: 5min COOK TIME: 40min

Serves 6

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

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.

Ingredients

1 pkg PERDUE^® Fresh Boneless Skinless Chicken Thighs or PERDUE^® HARVESTLAND^® Free Range 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 1

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.

Step 2

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 3

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 4

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

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.