Tastes Like Chicken! Recipes
(From Chicken Recipes Compiled Since 1992)

Chicken Soup With Tortellini (Pollo In Brodo Con Tortellini)

Category: Soups

Servings: 8

Description: Chicken-filled Italian dumplings grace a chicken stock that has long been favored in Piedmont, in northern Italy.

Ingredients:

• 3 to 4 lb broiler-fryer whole chicken, cut up
• 8 C water
• 1 stalk celery (with leaves), cut into 1-inch pieces
• 1 med carrot, cut into 1-inch pieces
• 1 med onion, cut into fourths
• 2 sprigs parsley
• 1 bay leaf
• 2 1/2 t salt
• 1 t black peppercorns
• Snipped parsley
• Grated Parmesan cheese

Instructions:

1. To prepare Soup, 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. If making Tortellini, finely chop enough dark meat to measure 3/4 cup. Cover and refrigerate. Cut remaining chicken into bite-size pieces and add to broth. To prepare Tortellini, make a well in center of flour. Add 1 egg, 1 egg white, water, oil and 1 teaspoon salt. Stir with fork until mixed. Gather dough into a ball. (Sprinkle with few drops water if dry.) Knead dough on lightly floured board until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Mix together reserved 3/4 cup chicken, egg yolk, cheese, lemon peel, 1/8 teaspoon salt, mace and pepper. Divide dough into halves. Roll one half on lightly floured board into 12-inch square. Cut into twenty 2-inch circles. Place 1/4 teaspoon filling on center of each circle. Moisten edge of each circle with water. Fold circle in half and press edge with fork to seal. Shape into rings by stretching tips of each half circle slightly. Wrap ring around index finger. Moisten one tip with water and gently press tips together. Repeat with remaining dough. Place on tray. Cover and refrigerate no longer than 24 hours. Skim fat from broth. Heat broth and remaining 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 snipped parsley. Serve with cheese.
2. NOTE: Broth and Tortellini may be frozen separately no longer than 2 weeks. To serve, heat broth and 2 cups water to boiling. Continue as directed except simmer 40 minutes.
3. NOTE: 1 package commercial fresh tortellini can be substituted if you don't wish to make your own. Do not precook.