Chicken Soup With Tortellini
Chicken Soup with Tortellini (Pollo in Brodo con Tortellini)
1 (3 to 4 pound) broiler-fryer chicken, cut up
6 cups water
1 stalk celery (with leaves, cut into 1-inch pieces
1 medium carrot, cut into 1-inch pieces
1 medium onion, cut into fourths
2 sprigs parsley
1 bay leaf
2 1/2 teaspoons salt
1 teaspoon black peppercorns
1 package commercial fresh tortellini or 20 homemade tortellini
2 cups water
Minced parsley
Grated Parmesan cheese
Heat chicken, 6 cups water, celery, carrot, onion, 2 sprigs parsley, bay leaf, salt and peppercorns to boiling in Dutch oven; reduce heat
Cover and simmer until thickest pieces of chicken are done, about 45 minutes
Remove chicken from broth; strain broth
Refrigerate chicken and broth separately until cool
Remove chicken from bones and skin
Cut chicken into bite-size pieces; add to broth
Cover and refrigerate
Prepare tortellini
If using commercial tortellini, do not precook
Skim fat from broth
Heat broth and 2 cups water to boiling
Add tortellini
Heat to boiling; reduce heat
Cover and simmer until tortellini are tender, about 30 minutes
Sprinkle each serving with minced parsley
Serve with Parmesan cheese
Yields 8 servings
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