Since it is cold & flu season, I thought I would post an easy chicken soup recipe that I made a couple of weeks ago.
A few notes on the recipe, I used bone-in, skin-on breasts instead of a whole chicken.Â I added celery to recipe and, because my local grocery store was out of Swiss chard, used spinach.Â Next time, I would like to make the recipe with Swiss Chard.Â I think the chard will remain crisper and provide a nicer texture vs. the spinach.Â And, lastly, I used a mushroom & artichoke tortellini to bring more veggie flavors into the soup.
Tim and I enjoyed the soup, some crusty bread, and a side salad for a satisfying winter meal.
Real Simple Magazine
- 1Â 3 1/2- to 4-pound chicken, cut into 8 pieces
- 6Â cupsÂ low-sodium chicken broth
- 2Â carrots, cut into thin rounds
- 1/2Â bunch Swiss chard, cut crosswise into 1-inch strips
- 1Â 8- to 9-ounce package tortellini, preferably vegetable
- 3/4Â teaspoonÂ kosher salt
- 1/4Â teaspoonÂ black pepper
- 1/4Â cupÂ (1 ounce) grated Parmesan
Rinse the chicken pieces and remove the skin. Place them in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.
Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions. When the tortellini are done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.
Yield: Makes 4 servings (9 cups)