Quick Chicken Tortellini Soup

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 2 chicken wings
  • 3 bone-in, skin-on chicken breasts (about 2 1/2 pounds)
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 2 shallots, minced
  • Couple splashes dry sherry
  • 24 cups (6 quarts) good-quality, low-sodium chicken stock
  • 4 sprigs fresh thyme, chopped
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 lemon, zested and juiced, plus lemon wedges, for garnish
  • 2 cups cheese tortellini
  • Chopped fresh parsley, for garnish
Directions
Watch how to make this recipe.
  • Heat a heavy-bottomed Dutch oven or soup pot to medium heat and add the oil. Put the chicken wings and breasts in skin-side down and cook without moving until golden brown, 6 to 8 minutes. Set aside the chicken.

  • Add the carrots, celery and shallots. Saute until the shallots are translucent, about 10 minutes, stirring all the while. Deglaze with the dry sherry and scrape up any bits off the bottom. Add the stock, fresh thyme and bay leaf, return the chicken to the pot and bring to a low simmer; simmer until the chicken is cooked through, about 20 minutes. Set aside the chicken to cool on a plate.

  • Meanwhile, bring a large pot of salted water to a boil.

  • Shred the chicken breasts and whatever can be salvaged from the wings and pour any reserved juices back into the soup pot. Add in the chicken and adjust the seasoning if necessary. Just before serving, add in the lemon zest and juice to taste.

  • Cook the tortellini in the salted water just until al dente.

  • Put some tortellini in each individual bowl, then ladle the soup over. Serve immediately to retain the al dente quality of the tortellini. Garnish with a wedge of lemon and fresh parsley.


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    This recipe is featured in:

    The Kitchen