Tortellini Al Chicken Brodo
Tender cheese tortellini served in a flavorful homemade chicken broth with simple Italian herbs and vegetables. This comforting Italian soup is light, nourishing, and perfect for a cozy family meal or a traditional first course.
Ingredients
- 1 whole chicken cleaned and cut
- 2 large carrots peeled and cut into chunks
- 2 celery stalks cut
- 1 large onion peeled and halved
- A few garlic cloves
- 1 handful of uncut Italian parsley
- a few bay leaves
- 10 -12 cups of water
- 1 Tbsp. whole peppercorns
- Salt to taste
- 1/2 lb. cheese and spinach tortellini
- grated parmesan cheese for serving
Instructions
- Cut and wash the chicken. Then Salt and pepper it. Place the chicken in a large stock pot or Dutch oven. Add the carrots, celery, onion, garlic, parsley, bay leaves and peppercorns. Salt to taste
- Pour in enough water to completely cover the chicken and vegetables ( about 10 -12 cups)
- Bring the pot to a boil over medium high heat. Once boiling reduce the heat to low and let it simmer slowly. Skim off any foam or impurities that rise to the surface during the first 20 minutes of cooking. Cook low and slow. Cover and simmer for 1 -1 1/2 hours.
- Carefully remove the chicken and vegetables from the pot. Let cool slightly before Shredding the breast of the chicken. Strain the broth through a fine- mesh sieve back into the cleaned pot, bring to a boil and add the tortellini and the shredded chicken simmer for 10 minutes or until the tortellini are tender. Ladle into soup bowls top with grated parmesan cheese.
Notes
[Use a whole cut up chicken to make the broth. Simmering the whole chicken low and slow creates a rich, flavorful broth that becomes the foundation of this simple Italian soup. Remove the chicken when tender, shred some of the meat, and return it to the broth with the tortellini just before serving.