Lemon Chicken Broth Bowl with Kale & Cheese Tortellini
0 Reviews
Lemon Chicken Broth Bowl with Kale & Cheese Tortellini
0 Reviews
In the fresh meat case
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Prep Time: 5 min
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Cook Time: 40 min
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Serves 6
- 360
Calories
- 36G
Protein
- 480MG
Sodium
- 11G
Sat.fat
- 2G
Sugar
In the fresh meat case
Ingredients
1 pkg PERDUE® Fresh Boneless Skinless Chicken Thighs OR PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Thigh Traypack
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
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.
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.
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.
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.
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.
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.
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.
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.
Lemon Chicken Broth Bowl with Kale & Cheese Tortellini
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