TORTELLINI SOUP!

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I love the full-bodied flavor of stock made from roasted chicken. Using the bones from the chicken carcass gives the stock a deep rich flavor. The soup will keep up to 5 days in the refrigerator and 6 months in the freezer. I pour the soup into, “Ball” 32-ounce wide mouth Mason Jars and place the lids on tightly! I use  Ball, Mason jars for storing and, CANNING!.

ROASTED CHICKEN STOCK

Yields 2 quarts

6 to 8 servings

INGREDIENTS

1- 4 to 5-pound Roasted Chicken, homemade or store-bought

3 yellow onions rinsed, leave skins on, cut into quarters

8 scallions rinsed, chopped into 1/3 rds.

½ bunch of Italian parsley

6 large carrots, peeled and chopped into chunks

8 celery ribs with leafy part included chopped into chunks

1-tablespoon kosher salt

6- black peppercorns

1-tablespoon cumin

2-teaspoons coriander

1-9 ounce package of Buitoni Three Cheese Tortellini

GARNISH

Imported Parmegiano-Reggiano

2 tablespoons of chives diced small

Italian Parsley leaves to garnish

INSTRUCTIONS

Separate the meat from the bones and remove the skin. Place the bones and the skins in a stockpot, add the onions, scallions,  parsley, carrots, celery, salt, peppercorns, cumin, and cover with water by 2” inches.

Chop two cups of the breast of the chicken into 1″ inch pieces, cover, and place in the refrigerator to use in the soup when you are ready to serve it.

Put the rest of the chicken meat into a container to use for sandwiches, chicken salad, enchiladas, tacos for another day. Store in the refrigerator.

On high heat bring the stock to a rolling boil, turn the heat down to a LOW boil, cover with a lid slightly ajar for 2 hours. Remove from heat to cool for an hour before you strain the soup.

Pour strained soup into the mason jars and cover with the lids. Cool completely to room temperature before storing in the refrigerator. I always make the soup the day before and store it overnight because the fat will rise to the top and congeal. When I open the jar to use it I simply use a spoon to skim off the fat before heating it up.

TIME TO EAT! 

PRE-HEAT OVEN TO 300 F.

PLACE THE SOUP BOWLS IN THE PREHEATED OVEN THEN TURN OFF THE HEAT!

 USE OVEN MITTS TO REMOVE THE BOWLS WHEN YOU ARE READY TO SERVE!

When ready to serve, boil the Tortellini according to the package directions. Drain and rinse in cool water. Set aside.

Pour the soup into a pot and bring it to a boil. Add the 2 cups of chopped chicken, and figure about 6 to 8 Tortellini per serving. Lower heat to slow boil for 3 minutes.

Serve in heated bowls. Ladle in the soup and garnish with Parmesan cheese, chives, and parsley leaves!

 

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