Quick Chicken Soup with Cheese Tortellini
Votes: 2
Time: 1 hour 5 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This delicious, filling, and surprisingly quick soup will provide an incredible amount of much-needed energy, and it doesn't take long to prepare. This dish is sure to become one of your favorites: its extraordinary aroma, tender chicken, and intricate tortellini.
If you're trying not to skip lunch, this is a perfect option. It's unlikely to take much time, and it's incredibly delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 2 chicken wings
- 3 bone-in chicken breasts with skin (about 1200g)
- 3 carrots, diced
- 3 celery stalks, diced
- 2 shallots, finely chopped
- A little dry sherry
- 24 cups (5700 ml) chicken broth
- 4 sprigs thyme, finely chopped
- 1 bay leaf
- Juice and zest of 1 lemon, plus wedges for garnish
- 2 tbsp. cheese tortellini
- Finely chopped parsley for garnish
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Recipes with similar ingredients: chicken wings, chicken breasts, carrot, celery, shallots, sherry, thyme, bay leaf, lemon, tortellini pasta, parsley
Cooking the dish according to the recipe:
- Heat a cast iron pot or soup pot over medium heat and add oil. Place the chicken wings and breasts in the pot, skin side down. Cook, without turning, for 6 to 8 minutes, until golden brown. Set the chicken aside.
- Add the carrots, celery, and shallots. Cook for about 10 minutes, stirring constantly, until the onions are translucent. Use dry sherry to deglaze the pan; scrape up any browned bits from the bottom. Add the stock, thyme, and bay leaf, return the chicken, and simmer for about 20 minutes until fully cooked. Set the chicken aside to cool on a plate.
- Meanwhile, bring a large pot of salted water to a boil.
- Shred the chicken breast, discard the wing meat, and return the broth to the pan. Add the chicken and spices (if desired). Before serving, add lemon juice and zest to taste.
- Cook tortellini in salted water until tender.
- Place some tortellini in each bowl and pour in the broth. Serve the soup hot, so the tortellini retain their firmness. Garnish with a lemon wedge and parsley.
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