Tortellini Soup

• 1 (3 1/2-4 lb) roasting chickens, cut into 8 pieces
• 6 cups low sodium chicken broth
• 2 carrots, cut into thin rounds
• 12 bunch swiss chard, cut crosswise into 1-inch strips
• 1 (8 -9 ounce) package tortellini, preferably vegetable
• 34 teaspoon kosher salt or 34 teaspoon sea salt
• 14 teaspoon black pepper
• 14 cup grated parmesan cheese

1. Rince the chicken pieces and remove the skin.
2. Place chicken in a large sauce pan.
3. Add the borth and 2 cups of water.
4. Bring to a boil.
5. Reduce heat and simmer gently until the chicken is cooked through (about 35 min.)
6. Skim any foam that rises to the surface.
7. Transfer the chicken to a plate; let cool.
8. Shred the meat; discard the bones.
9. Meanwhile, strain the broth and return it to the saucepan.
10. Bring to a boil.
11. Add the carrots, Swiss chard, tortellini, salt and pepper and simmer according to the tortellini's package directions.
12. When the tortellini are done, add the chicken and heat for 3 minutes.
13. Ladle the soup into bowls and sprinkle with Parmesan.
14. * for a lower fat/calorie recipe I subsitute whole grain brown rice for the tortellini.

roasting chickens, chicken broth, carrots, swiss chard, tortellini, kosher salt, black pepper, parmesan cheese

Taken from www.food.com/recipe/tortellini-soup-285828 (may not work)