my favorite chicken tortellini soup

The "about this blog" describes that I hate to repeat recipes, but this one has gotten its full usage out of me. I make this many times during the cold months, and it is so easy to make and give to someone who is sick too.

• 1 3.5-4 lbs chicken (or 3 cans of chicken if you are as impatient/busy as me)
• 6 cups low sodium chicken broth
• 2 carrots, cut into thin rounds
• 1/2 bunch of Swiss Chard, cut crosswise into 1" strips (kale also works if chard is not available)
  
• 1 8-9 oz package of tortellini, preferably vegetable (we like the cheese and the mushroom)
  
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 c (1 oz) grated Parmesan (optional, for topping)

If using whole chicken, poach first (30-45 minutes of additional time):

1. Rinse the chicken pieces and remove the skin.
2. Place them in a large saucepan
   
3. Add the broth and 2 cups water and bring to a boil
4. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes
5. Skim any foam that rises to the surface
6. Transfer chicken to a plate and let cool
7. Shred the meat and discard the bones

For the soup:

1. Strain the broth (or start with the broth) and return it to saucepan and bring to boil
2. Add carrots, chard, tortellini, salt and pepper. Simmer according to pasta package instructions.
3. When the tortellini are done, add the chicken and heat for 3 minutes. (If using canned chicken, strain water first.)
4. Sprinkle Parmesan on top of served bowls of soup.

Credit Real Simple magazine, Feb 2006.