Chicken Brodo with Tortellini

Chicken Brodo with Tortellini – or Tortellini en Brodo as it is known in parts of Italy.  This dish is both warming and light and is a nice change to plain old Chicken Soup.  It offers all the benefits of Chicken Soup but also provides a little bit more oompf.

For us, this recipe came about as Damien and I had planned a weekend escape to Melbourne and at the last minute he contracted the flu.  Not wanting much to eat, well at least nothing heavy but still requiring something that was warm against his sore throat and yet substantial enough to provide enough energy to make it through a day of sightseeing, this dish offered the perfect mix for him.  So here it is, our version of Chicken Brodo with Tortellini.

Step 1:

Gather all your ingredients.

Step 2:

In a stock pot, place a whole uncooked chicken and cover with enough water so that the Chicken is submerged.

Step 3:

Bring the pot to the boil.

Once the water starts to boil, remove the Chicken immediately and discard the water from the pot.

This is called ‘washing’ the Chicken.  What this does is allows all the excess fat to be released from the Chicken and ensures that your finished stock doesn’t need to have the fat scraped from the top of the broth.  It leaves a much clearer and cleaner broth.

Step 4:

Chop the Chicken into quarters or slightly smaller pieces, whatever will fit into the pot.  The Chicken will still be raw and that’s perfectly ok.  The cooking will be finished with the rest of the stock.

Step 5:

Prepare the rest of your ingredients.

Step 6:

Add the Chicken pieces and roughly cut vegetables to the stock pot.

Step 7:

Add 4 litres of water to the stock pot with all other ingredients.

Step 8:

Bring the stock pot to the boil and then reduce the temperature to a simmer over a medium to low heat for three (3) hours. Place a lid on the pot ensuring to leave it partially uncovered.  This will allow the steam to escape and for the liquid to not flow over.  If your liquid is flowing over, then reduce your heat a little bit more.

Step 9:

Remove the broth from the heat and using another large pot, strain the liquid through the colander.

Step 10:

Add some more salt and pepper to the stock if it is required.  Otherwise, you are ready to serve or store.

Step 11:

Prepare the Tortellini as per the packet instructions.

Serving suggestion:

Add some of the vegetables and chicken to the Brodo/Tortellini to bulk it up even more.

Storage:

• Can be stored in the fridge in an air-tight container for 2-3 days
• Store in the freezer in zip lock bags, ice cube trays or air-tight containers

Tip:-

• Measure into 250ml and place in a zip lock bag in the freezer.  Thaw when you have a recipe that requires Chicken Stock.

Let us know if you give this a go by leaving a comment below.

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