Recipe Category: Soups
Chicken Tortellini en Brodo
A comforting bowl of plump parcels of pasta swimming in a fragrant chicken broth.
|Preparation Time:||15 minutes|
|Cooking time:||2 hours simmering time|
- 1 whole chicken
- 2 onions, quartered
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1/2 bunch continental parsley
- 3 litres water
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon dark brown sugar
- 500g pkt chicken tortellini (or veal)
- shaved Parmesan, for serving
- Crusty bread, for serving
To make the brodo, bone out the chicken fillets from the carcass of the chicken and reserve. Place the chicken carcass, onions, carrots, celery, peppercorns, bay leaf, half the parsley and water in a large stock pot and bring to the boil. Reduce heat and simmer for 2 hours, seasoning with salt and pepper to taste. Towards the end of the cooking time, add the chicken fillets and poach in simmering stock for 10 minutes until just cooked. Remove and reserve for another use. Strain the stock, shredding the chicken meat from the bones and discarding skin and bones. Some of the shredded chicken will be used in the soup, reserve the rest for another use. Prior to serving, cook the tortellini in a large pot of salted boiling water until very tender. Drain. Portion tortellini and some shredded chicken into soup bowls, pour over hot chicken brodo, garnish with remaining parsley leaves and shave Parmesan, and serve with crusty bread.
Leftover chicken brodo can be frozen for up to 3 months.