Tortellini In Chicken Broth Recipes

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.

HOMEMADE TORTELLINI IN CHICKEN BROTH

Steps:

• Boil the chicken breast in the chicken stock.
• Then chop chicken breast finely and combine in a bowl with the mascarpone, ricotta, grated Parmesan cheese, 1 egg, nutmeg, salt and pepper, and mix well.
• Heap the flour in a mound on a board and make a well in the centre.
• Break in the 2 remaining eggs and knead into soft, smooth dough.
• Roll out into a thin (1/8 thick) sheet and cut into 1-1/4 circles (you can use a small juice glass).
• To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling.
• Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.
• Bring chicken broth to a simmer.
• Drop in tortellini and cook until al dente, about 3-4 minutes.
• Drain and serve in bowls of broth, passing remaining grated cheese and a few drops of truffle oil.

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.

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.

ONE-POT CREAMY CHICKEN TORTELLINI

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
• Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
• Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.

GF MUSHROOM TORTELLINI COOKED IN FLAVORFUL CHICKEN BROTH

Steps:

• Preheat the oven to 450F. Arrange the onion slices on a baking sheet and brush them with olive oil on both sides. Roast the onion until soft and nicely charred, about 20 minutes.
• In a medium pot, mix the Kettle & Fire Chicken Cooking Broth, charred onion, parmesan rind, bay leaf, and pepper, bring everything to a gentle boil.
• Simmer the stock for about 20 minutes, then strain. Discard the solids and bring the flavorful stock to a boil once more. Add the tortellini and cook until al dente, according to the package instructions.
• Serve the ravioli in the broth right away. Sprinkle with shaved Pecorino Romano and freshly ground black pepper.

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.

BROCCOLI CHICKEN TORTELLINI

Steps:

• Cook tortellini according to package directions, adding broccoli during the last 3 minutes of cooking. Drain. Stir in the chicken, Alfredo sauce and seasoned salt; cook and stir until heated through.

HOMEMADE TORTELLINI IN BROTH

Steps:

• Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside. Chop mortadella finely and combine in a bowl with the chicken, ricotta, 1 cup grated Romano, 1 egg, nutmeg, salt and pepper, and mix well.
• Heap the flour in a mound on a board and make a well in the center. Break in the 2 remaining eggs and knead into soft, smooth dough. Roll out into a thin (1/8" thick) sheet and cut into 1-1/4" circles (you can use a small juice glass).
• To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.
• Bring chicken broth to a simmer.
• Bring the stock to a boil. Drop in tortellini and cook until al dente, about 3-4 minutes. Drain and serve in bowls of broth, passing remaining grated cheese.

CHICKEN WITH TORTELLINI AND BROCCOLI

Steps:

• Fill a pot with water and place over high heat. Bring to a roiling boil.
• In a microwave-safe dish, combine oil, garlic, chicken broth, and lemon juice. Add chicken and microwave on high for 1 minute and 30 seconds.
• When water boils, add tortellini to pot and stir. When water returns to a gentle boil, add broccoli and stir. Stir occasionally until tortellini is done, approximately 8-11 minutes Drain tortellini and broccoli in a colander. Do not rinse.
• Add sauce and chicken to pot. Add tortellini and 1/3 cup shredded cheese. Toss well to coat tortellini and broccoli and sauce.
• To serve, divide pasta and sauce between 4 bowls. Garnish with remaining cheese. If desired, season with salt, pepper, and crushed red pepper.