Recipe: Chicken Soup with Tortellini (Betty Crocker recipe)

CHICKEN SOUP WITH TORTELLINI

"This soup is reminiscent of soups from the Piedmont region of northern Italy"

1 (3 to 4 pound) chicken, cut up
8 cups water, divided use
1 rib 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 (8.8 ounces) package tortellini
Snipped parsley (for garnish)
Grated Parmesan cheese (optional, for serving)

In Dutch oven, heat chicken, 6 cups water, celery, carrot, onion, parsley sprigs, bay leaf, salt and peppercorns to a boil. Reduce heat, cover and simmer until thickest pieces of chicken are done, about 45 minutes.

Remove chicken from broth; strain broth, discarding solids. Refrigerate chicken and broth separately until cool.

Remove chicken meat from bones and skin. Skim fat from broth.

In soup pot, combine meat and broth. Add remaining 2 cups water. Bring to a boil. Add tortellini and return to a boil. Reduce heat, cover and simmer until tortellini are tender, about 30 minutes.

Sprinkle each serving with snipped parsley and, if desired, Parmesan cheese.

Makes 8 servings
Source: Betty Crocker's New International Cookbook, 1994