Quick chicken broth with cheese tortellini

soups 695 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 1 hour 5 mi
Calories: -
Difficulty: Easy

Delicious, filling and surprisingly quick soup will provide an incredible amount of much-needed energy, while cooking does not take long. This dish can undoubtedly be among your favorites: extraordinary aroma, tender chicken meat and fancy tortellini. If you're trying not to miss out on meals, this is just perfect. It will hardly take much time, and it’s just incredibly delicious.

Ingredients

1 tbsp. l. olive oil 2 chicken wings 3 boneless chicken breasts with skin (about 1200 g) 3 carrots, diced 3 celery stalks, diced 2 shallots, finely chopped A little dry sherry 24 tbsp. (5700 ml.) Chicken broth 4 sprigs of thyme, finely chop 1 bay leaf Juice and zest of 1 lemon, also slices for decoration 2 tbsp. cheese tortellini Finely chopped parsley for decoration

Directions

Heat a cast iron pot or soup pot over medium heat, add oil. Place the chicken wings and breasts there, skin side down. Cook without turning for 6 to 8 minutes, until golden brown. Set the chicken aside. Add carrots, celery and shallots. Saute for about 10 minutes, stirring constantly - until the onions are translucent. For deglazing use dry sherry, scrape the roast from the bottom. Add broth, thyme and bay leaf, put back chicken, simmer for about 20 minutes. until fully cooked. Leave the chicken to cool on a plate.
Meanwhile, bring a large pot of salted water to a boil. Chop the chicken breast, trim the meat from the wings, and trim back into the pot. Add meat, spices (if necessary). Add lemon juice and zest to taste before serving. Cook tortellini in salted water until tender. Place some tortellini in each plate and add the broth. Serve hot to keep the tortellini firm. Garnish with a slice of lemon and parsley.

Quick chicken broth with cheese tortellini

Serves: -
Prepare Time: -
Cooking Time: 1 hour 5 mi
Calories: -
Difficulty: Easy

Ingredients

1 tbsp. l. olive oil 2 chicken wings 3 boneless chicken breasts with skin (about 1200 g) 3 carrots, diced 3 celery stalks, diced 2 shallots, finely chopped A little dry sherry 24 tbsp. (5700 ml.) Chicken broth 4 sprigs of thyme, finely chop 1 bay leaf Juice and zest of 1 lemon, also slices for decoration 2 tbsp. cheese tortellini Finely chopped parsley for decoration

Directions

Heat a cast iron pot or soup pot over medium heat, add oil. Place the chicken wings and breasts there, skin side down. Cook without turning for 6 to 8 minutes, until golden brown. Set the chicken aside. Add carrots, celery and shallots. Saute for about 10 minutes, stirring constantly - until the onions are translucent. For deglazing use dry sherry, scrape the roast from the bottom. Add broth, thyme and bay leaf, put back chicken, simmer for about 20 minutes. until fully cooked. Leave the chicken to cool on a plate.
Meanwhile, bring a large pot of salted water to a boil. Chop the chicken breast, trim the meat from the wings, and trim back into the pot. Add meat, spices (if necessary). Add lemon juice and zest to taste before serving. Cook tortellini in salted water until tender. Place some tortellini in each plate and add the broth. Serve hot to keep the tortellini firm. Garnish with a slice of lemon and parsley.

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Quick chicken broth with cheese tortellini

Ingredients

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Quick chicken broth with cheese tortellini

Ingredients

Directions

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