Tasty, hearty and surprisingly fast soup will give incredible the amount of much needed energy, while cooking is not take a long time. This dish can certainly be among your favorites: extraordinary aroma, tender chicken and fancy tortellini. If you try not to skip meals, it’s just perfect. It is unlikely to take much time, and just невероятно вкусно. 
Time: 1 hour. five min Difficulty: easy Servings: 6-8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l olive oil
- 2 chicken wings
- 3 chicken breasts on bone with skin (about 1200 g.)
- 3 carrots, diced
- 3 petiole celery, diced
- 2 shallots, finely chopped
- A little dry sherry
- 24 tbsp. (5700 ml.) Chicken broth
- 4 sprigs of thyme, finely chopped
- 1 bay leaf
- Juice and zest of 1 lemon, also slices for decoration
- 2 tbsp. cheese tortellini
- Finely chopped parsley for decoration
Recipes with similar ingredients: chicken wings, chicken breasts, carrots, celery, shallots, sherry, thyme, bay leaf, lemon, tortellini pasta, parsley
Recipe preparation:
- Heat a cast iron pot or special soup pot on medium heat, add oil. Put the chicken wings in there and breasts skin down. Cook without turning over, from 6 to 8 minutes, until the appearance of a golden crust. Put the chicken aside.
- Add carrots, celery and shallots. Fry about 10 minutes, stirring constantly, until the onions become transparent. For deglazing use dry sherry, scrape off frying from the bottom. Add the broth, thyme and bay leaf, put back chicken, simmer it for about 20 minutes. before full cooking. Leave the chicken to cool on a plate.
- In the meantime, boil a large pot of salt water.
- Grind the chicken breast, trim the meat from the wings and stand out broth back to the pan. Add meat, spices (if necessary). Add juice and zest to taste before serving. lemon.
- Boil tortellini in salt water until cooked.
- Put a little tortellini in each plate, pour the broth. Serve the soup hot so that the tortellini retains elasticity. Garnish with a slice of lemon and parsley.
