Homemade Tortellini In Chicken Broth Recipes

CHEESY CHICKEN TORTELLINI

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
• In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
• Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
• Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

CHICKEN BROTH WITH TORTELLINI

Steps:

• Tie the herbs into a bouquet garni. Place with the whole chicken into a large deep pan and fill with enough cold water to cover the chicken.
• Slowly bring to the boil, then turn it down to a simmer. Skim the froth from the surface every so often.
• Allow it to bubble away for 1 hour 30 minutes, or until the chicken is delicious, soft and starting to come away from the bone.
• To make the tortellini, add the pasta flour and eggs to a food processor along with a little sea salt. Blitz until everything comes together into a dough. If its too dry, add a splash of stock or water.
• Tip the dough onto a floured surface and knead for a few minutes. Wrap in clingfilm and allow to rest until you are ready for it.
• Carefully remove the chicken from the broth. Pull the meat from the chicken. Carefully take the breasts from the bird - they will come away very easily - and put to one side. Pull all of the remaining meat from the carcass and shred it for your pasta filling.
• Add to a bowl. Pick, chop and add the tarragon (saving some of the leaves for later) along with a generous grating of Parmesan. Season with salt and black pepper, and allow to cool.
• Return the broth to the heat and bring it to the boil. Trim, roughly chop and add the carrots and fennel, then simmer for 15 minutes.
• Divide the dough into 6 pieces. Lightly dust a tray with flour.
• Use a pasta machine (or floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel) into a long, very thin 10cm-wide strip. Slice into 5cm squares.
• Place 1 teaspoon of the chicken filling in the middle of a pasta square, then fold the pasta into a triangle, pressing the edges to seal.
• Wind the folded edge around the tip of your middle finger and press the ends to form a ring. Place on the floured tray.
• Continue until you have used all the rolled-out dough, then repeat with the rest of the dough.
• Get the broth to a rolling boil and add the peas and broad beans, and the chicken breasts. Chop the asparagus into 1cm pieces and add those too, followed by your tortellini. You will know when they are done because after a few minutes the tortellini will float to the surface.
• Divide the carrot and fennel between the serving bowls. Use two forks to shred the chicken breasts and share the meat between the bowls, along with the tortellini, peas and beans.
• Ladle over the broth and serve topped with tarragon leaves and fine gratings of Parmesan.

CHEESE TORTELLINI IN LIGHT BROTH

Steps:

• Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
• Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

TORTELLINI IN CHICKEN BROTH

Steps:

• Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.

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.

CHICKEN BROTH

Steps:

• To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
• Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
• Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.

TORTELLINI IN BROTH WITH ESCAROLE

Steps:

• Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
• Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
• Add tortellini; cook until they float to the top, 4 to 5 minutes.
• Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.