Jeffs Chicken Tortellini Soup Recipes

ZESTY CHICKEN TORTELLINI SOUP

Steps:

• In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170°. Remove chicken; cool slightly., Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.

CHICKEN TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

JEFF'S CHICKEN TORTELLINI SOUP

Steps:

• Combine chicken broth, butter, garlic, thyme, and red pepper in a 6-quart soup pot. Bring to a boil. Add tortellini; cook until they float to the top, 3 to 5 minutes.
• Stir cooked chicken, spinach, cream of chicken soup, half-and-half, and green onions into the pot with the tortellini. Reduce heat and let simmer until heated through, about 10 minutes more.

QUICK CHICKEN TORTELLINI SOUP

Steps:

• Heat a heavy-bottomed Dutch oven or soup pot to medium heat and add the oil. Put the chicken wings and breasts in skin-side down and cook without moving until golden brown, 6 to 8 minutes. Set aside the chicken.
• Add the carrots, celery and shallots. Saute until the shallots are translucent, about 10 minutes, stirring all the while. Deglaze with the dry sherry and scrape up any bits off the bottom. Add the stock, fresh thyme and bay leaf, return the chicken to the pot and bring to a low simmer; simmer until the chicken is cooked through, about 20 minutes. Set aside the chicken to cool on a plate.
• Meanwhile, bring a large pot of salted water to a boil.
• Shred the chicken breasts and whatever can be salvaged from the wings and pour any reserved juices back into the soup pot. Add in the chicken and adjust the seasoning if necessary. Just before serving, add in the lemon zest and juice to taste.
• Cook the tortellini in the salted water just until al dente.
• Put some tortellini in each individual bowl, then ladle the soup over. Serve immediately to retain the al dente quality of the tortellini. Garnish with a wedge of lemon and fresh parsley.

CHICKEN SPINACH TORTELLINI SOUP OR CHICKEN SOUP

Steps:

• Heat a large stockpot over medium-low heat. Add olive oil and onions. Saute, stirring often, until onions are softened and translucent, about 5 minutes. Add garlic and stir-fry another 2 minutes.
• Add chicken broth, poultry seasoning, and pepper to the pot. Bring to a low boil. Reduce heat, add tortellini, and simmer until cooked through, about 10 minutes. Stir in cooked chicken, spinach, and tomatoes. Cook an additional 5 minutes, gently stirring occasionally, until spinach is limp but still nicely green.
• Garnish with Parmesan cheese, if desired. Serve soup hot with crusty bread and a fresh green salad for a complete meal.
• Note: If you like a strong chicken flavor, add a bouillon cube or 1 teaspoon bouillon granules or paste to the hot broth.
• I have made this soup and every time I make it someone wants the recipe. I made it with rotisserie chicken and also used the new chicken w/herb bouillon cubes. Served it with a small side salad. Excellent. Better than a soup made from scratch!
• Tip's: Although it's fairly difficult to ruin soup, here are some tips and hints to help you produce the most flavorful, satisfying result.
• • Always begin with cold water, never warm or hot.
• • When tasting to adjust flavors, use a stainless steel spoon, not a wooden or sterling silver spoon. Wood and silver disguise flavor on the tongue.
• • A good soup really needs salt, preferably coarse salt. If you must avoid salt, know that the flavor will be greatly diminished. Adding no-salt or low-sodium broth concentrate will help.
• • Don't turn your nose up at this: Chicken feet add not only robust flavor, but gelatinous body to the soup. You can find them at many Asian markets. Fresh chicken feet need to be scalded about five minutes so the skin and toenails can be removed before adding to the stockpot. Calf feet, veal knuckles and beef marrow bones achieve the same goal. Bones also leach nutritious calcium and minerals into the soup.
• • If at all possible, do not use chicken that has been frozen. Freezing forces moisture from the tissues. When the bird is thawed, all that moisture ends up down the drain, leaving a dry and tasteless chicken.
• • Unthawed frozen vegetables should not be added to the soup until the last 15 minutes of cooking time.
• • Use tall, nonreactive stockpots for making soup. Fit the bird to the pot. The base should be just large enough to hold the bird and to cover it with a minimum of water. A pot of heavy construction distributes heat more evenly.
• • To skim or not to skim? For clear soups, many recipes advocate skimming off the foamy solids that rise to the top as the soup cooks. However, there is not only flavor, but nutrition in those solids that will break down as the soup cooks. You can sieve the broth before adding vegetables. For a clearer broth, sift through cheesecloth. Or, you can skim. The choice is yours.
• • Don't let the soup boil. It should simmer very gently or the meat will become tough and the broth cloudy.
• • Dark meat has more flavor than white meat. If you are using chicken parts rather than a whole chicken, keep this in mind. Using only all white meat will result in a much less flavorful result.
• • For those concerned about fat, make the soup in two stages. Cook the chicken with its aromatic vegetables and herbs on one day. Strain the meat and flavorings from the broth. Refrigerate the broth until the fat solidifies on top. Save the fat for other uses or discard. Continue with the soup. Do keep in mind that the majority of the flavor is in the fat.
• • If you are planning ahead, cook the chicken with vegetables and herbs. Freeze the strained stock. If your planned future use includes chicken meat, freeze the meat in the stock to keep it from drying out. You can later thaw and add fresh vegetables, pasta or rice.
• • For a richer broth, remove the chicken from the bones as soon as it is tender and refrigerate. Add the bones back to the soup and continue simmering until desired strength is achieved. Strain and proceed.
• • Cool soup completely before freezing or refrigerating, preferably by placing the pot in a sink of ice and stirring. The pot should be uncovered while it is cooling.
• In the Kitchen Basic chicken soup begins with a broth made by cooking the chicken with savory vegetables (such as onions, carrots, and celery) and herbs (usually sage, thyme, bay leaf and parsley). From the basic stock, you can vary your soup by adding your favorite vegetables, pasta or rice.
• Combinations for chicken soup are as limitless as your imagination. The chicken soup recipe collection covers a wide variety to give you an idea how versatile this family favorite can be, from classic chicken noodle soup to mulligatawny.
• Remember, turkey can be substituted for chicken in most recipes.
• Above all, the prime ingredient in chicken soup is love. Luckily, it is the one ingredient accessible to all in infinite quantities, and you cannot use too much of it.

CHICKEN TORTELLINI SOUP RECIPE - (4.5/5)

Steps:

• 1 Sauté onion in hot oil in large saucepan over medium heat 5 minutes or until tender. Add garlic and next 2 ingredients and cook, stirring constantly, 2 minutes. 2 Stir in broth and next 2 ingredients; cover and simmer 10 minutes. Add zucchini and tortellini and simmer 7 minutes. 3 Stir in tomatoes and lemon juice and cook 2 more minutes. Season to taste with salt and pepper. Discard Parmesan rinds. Serve with grated Parmesan cheese and basil.

CHICKEN TORTELLINI SOUP

Steps:

• Heat butter in a large saucepan until melted. Cook and stir onion, celery, and chicken in butter over medium heat, about 8 minutes or until chicken is done. Stir in flour and pepper. Gradually add chicken broth. Cook over medium heat stirring constantly until mixture boils; boil for 1 minute. Stir in tortellini; heat until warm.