Lemon Chicken Broth Bowl with Kale & Cheese Tortellini
Serves 6 | Prep/Cook Time: 45 Min
Calories
360
360
Protein
36g
36g
Sodium
480mg
480mg
Sat.Fat
11g
11g
Sugar
2g
2g
INGREDIENTS
| 1 | pkg PERDUE® Fresh 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 |
INSTRUCTIONS
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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.
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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.
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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.
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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.
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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.
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