|1||pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs|
|1/4||tsp black pepper|
|1||tbsp olive oil|
|8||cup low sodium chicken broth|
|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|
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.
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.
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.
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.
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.