Recipe: Tortellini Chicken Soup (with Homemade Chicken Tortellini)

TORTELLINI CHICKEN SOUP

"The homemade tortellini make this soup extra-special. Tortellini can be made ahead of time and frozen until ready to use."

FOR THE CHICKEN BROTH:
2 small chickens (about 2 1/2 pounds each), cut up
2 quarts water
1 onion, quartered
2 carrots, sliced
1 rib celery, sliced
1 teaspoon dried oregano leaves
1 bay leaf
FOR THE SOUP:
Chicken Tortellini (recipe follows)
1/4 cup chopped fresh parsley
Salt and pepper, to taste
1/4 to 1/2 cup (2 ounces) grated fat-free Parmesan cheese (for serving)

TO MAKE THE CHICKEN BROTH:
Place chickens, water, onion, carrots, celery, oregano, and bay leaf in large saucepan. Heat to boiling; reduce heat and simmer covered, until chicken is tender, about 40 minutes. Strain broth and reserve.

Remove meat from chicken bones, separating dark meat. Chop enough dark meat to measure 3/4 cup and reserve for tortellini; dice remaining meat and place in broth. Discard bones, vegetables, and bay leaf.

Cool broth and reserved chicken; refrigerate, covered, until ready to use.

WHEN READY TO MAKE THE SOUP:
Remove all fat from surface of broth. Heat to boiling; add Chicken Tortellini and simmer until they float to the top and are al dente, 5 to 7 minutes. Stir in parsley; season to taste with salt and pepper. Sprinkle each serving with Parmesan cheese.

CHICKEN TORTELLINI
Makes 48 tortellini

1 1/2 cups all-purpose flour
1 egg
1 egg white
2 teaspoons olive oil
1 teaspoon salt, divided
3/4 cup chopped dark chicken meat (reserved in Step 1 above)
2 tablespoons grated fat-free Parmesan cheese
1 egg yolk
1/2 teaspoon grated lemon rind
Pinch ground nutmeg
Dash white pepper

Place flour in large bowl. Make well in center; add egg, egg white, oil, and 3/4 teaspoon salt. Mix until dough can be formed into a ball. Knead on lightly floured pastry board or counter until very smooth and elastic, about 10 minutes. Let stand, covered, 10 minutes.

Mix reserved chicken, Parmesan cheese, egg yolk, lemon rind, remaining 1/4 teaspoon salt, nutmeg, and pepper.

Divide dough in half. Roll one half on lightly floured board into 10-inch round. Cut into twenty-four 2-inch circles. Place 1/4 teaspoon chicken mixture in center of each circle. Moisten edges with water. Fold in half; seal edges. Shape into rings, stretching slightly and shaping around finger. Press tips together to seal. Repeat with remaining dough and filling.

Refrigerate, covered, until ready to use, up to 24 hours, or freeze no longer than 2 months.

Makes 12 servings (about 1 cup soup each)
Source: 1,001 Low-Fat Soups and Stews edited by Sue Spitler with Linda R. Yoakam. M.S., R.D.