Tortellini Soup

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into 8 pieces
• 6  cups  low-sodium chicken broth
• 2  carrots, cut into thin rounds
• 1/2  bunch Swiss chard, cut crosswise into 1-inch strips
• 1  8- to 9-ounce package tortellini, preferably vegetable
• 3/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 1/4  cup  (1 ounce) grated Parmesan

Directions

1. Remove the skin from the chicken and place the pieces 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. 
2. 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.
3. When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.