Monday, December 10, 2012

Chicken Tortellini Soup

  • 1 whole roasted deli chicken deboned and shredded
  • 3 cloves garlic, smashed
  • 3 large carrots, sliced
  • 1 medium onion, diced
  • 3 ribs celery, sliced
  • 3 T olive oil
  • 4 sprigs fresh thyme
  • 2 quarts chicken broth
  • 4 black peppercorns
  • 1 bay leaf
  • 2 T chopped flat leaf parsley
  • 1 pound dried cheese tortellini (I use Barilla Three Cheese Tortellini) 
  • kosher salt
  • 1/4 cup finely chopped flat leaf parsley
  • parsley stems for garnish
  • grated Parmesan for top of soup
  • 1 crusty baguette to serve with soup


  • 1
    Set a large stockpot over medium heat. Add olive oil, garlic and thyme and gently saute until fragrant, about 2 minutes. Add carrots, onion and celery. Season with salt and cook for 5 - 7 minutes. pour in chicken broth and add peppercorns parsley and bay leaf. Bring to a boil, then reduce heat and simmer 25 minutes.
  • 2
    Add shredded chicken to the pot of soup and add tortellini. Bring to a boil and cook for around 11 minutes or how ever long the package of noodles says to cook, give a final season with salt and pepper and serve in shallow bowels with a small shower or parsley and grated Parmesan. Garnish with the stems and serve with crusty bread.
  • 3
    * remove the bay leaf and sprigs of thyme before serving

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