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Servings

Ingredients

• 8 cups- ready-to-use chicken broth, divided- 2 L

• 11⁄2 lbs- boneless skinless chicken breasts or thighs- 750 g

• 2 tbsp- butter - 30 mL
• 1 large onion, finely chopped
• Salt and black pepper to taste
• 4- garlic cloves, minced- 4
• 3 tbsp- all-purpose flour- 45 mL
• 1⁄2 tsp- dried sage- 2 mL
• 1⁄2 tsp- dried rosemary- 2 mL
• 1⁄4 tsp- dried thyme- 1 mL
• 1 tsp- Sriracha (optional)- 5 mL
• 8 oz fresh tortellini or ravioli (sausage- or cheese-filled)- 250 g

• 2 cups -slivered Swiss chard leaves- 500 mL
• Grated Parmesan cheese
• Slivered fresh basil

Directions

1. Pour 2 cups (500 mL) stock into a medium saucepan set over medium-high heat. Add chicken and bring to a simmer. Reduce heat to very low, partially cover and cook at a bare simmer for about 12 minutes or until breasts are no longer pink inside or juices run clear when thighs are pierced. Transfer chicken to a plate and set cooking liquid aside. Let chicken cool, then cut in half across the grain and pull into large bite-size pieces.

2. In a large saucepan, heat butter over medium heat. Add onion, salt and pepper; sauté for 5 to 10 minutes or until onion is softened and brown. Add garlic and flour; cook, stirring, for 2 minutes. Strain poaching liquid through a sieve into the saucepan.

3. Stir in the remaining stock, sage, rosemary, thyme and Sriracha (if using); bring to a simmer. Reduce heat and simmer, stirring occasionally, for 30 minutes to combine the flavors. Increase heat and bring to a boil. Add tortellini, reduce heat and simmer for 3 minutes. Add chicken and chard; cook for 2 minutes or until heated through. Adjust seasoning with salt and pepper, if needed. Serve topped with Parmesan and basil.