| 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 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. Cut Chicken Into Bite-size Pieces; Add To Broth. Cover And Refrigerate. Prepare Tortellini. If Using Commercial Tortellini, Do Not Precook. 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. Sprinkle Each Serving With Minced Parsley. serve With Parmesan Cheese. yields 8 Servings. |
