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Chicken Soup with Tortellini
(Pollo in Brodo con Tortellini)



  • 1 (3 to 4 pound) broiler-fryer chicken, cut up
  • 6 cups water
  • 1 stalk celery (with leaves, cut into 1-inch pieces
  • 1 medium carrot, cut into 1-inch pieces
  • 1 medium onion, cut into fourths
  • 2 sprigs parsley
  • 1 bay leaf
  • 2 1/2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 1 package commercial fresh tortellini or 20 homemade tortellini
  • 2 cups water
  • Minced parsley
  • Grated Parmesan cheese


  1. 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.
  2. Remove chicken from broth; strain broth.
  3. Refrigerate chicken and broth separately until cool.
  4. Remove chicken from bones and skin. Cut chicken into bite-size pieces; add to broth. Cover and refrigerate.
  5. Prepare tortellini. If using commercial tortellini, do not precook.
  6. Skim fat from broth. Heat broth and 2 cups water to boiling. Add tortellini. Heat to boiling; reduce heat. Cover and simmer until tortellini are tender, about 30 minutes.
  7. Sprinkle each serving with minced parsley.
  8. Serve with Parmesan cheese.

Yields 8 servings.


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