| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon olive oil
- 2 chicken wings
- 3 bone-in, skin-on chicken breasts (about 2 1/2 pounds)
- 3 carrots, diced
- 3 stalks celery, diced
- 2 shallots, minced
- Couple splashes dry sherry
- 24 cups (6 quarts) good-quality, low-sodium chicken stock
- 4 sprigs fresh thyme, chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 lemon, zested and juiced, plus lemon wedges, for garnish
- 2 cups cheese tortellini
- Chopped fresh parsley, for garnish
Instructions
- Heat a heavy-bottomed Dutch oven or soup pot to medium heat and add the oil. Put the chicken wings and breasts in skin-side down and cook without moving until golden brown, 6 to 8 minutes. Set aside the chicken.
- Add the carrots, celery and shallots. Saute until the shallots are translucent, about 10 minutes, stirring all the while. Deglaze with the dry sherry and scrape up any bits off the bottom. Add the stock, fresh thyme and bay leaf, return the chicken to the pot and bring to a low simmer; simmer until the chicken is cooked through, about 20 minutes. Set aside the chicken to cool on a plate.
- Meanwhile, bring a large pot of salted water to a boil.
- Shred the chicken breasts and whatever can be salvaged from the wings and pour any reserved juices back into the soup pot. Add in the chicken and adjust the seasoning if necessary. Just before serving, add in the lemon zest and juice to taste.
- Cook the tortellini in the salted water just until al dente.
- Put some tortellini in each individual bowl, then ladle the soup over. Serve immediately to retain the al dente quality of the tortellini. Garnish with a wedge of lemon and fresh parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 457 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 44 g |
| Cholesterol | 91 mg |
| Sodium | 2259 mg |
Reviews
Great soup! Quick, easy and delicious! The lemon really adds tremendous flavor! The only thing I altered was the amount of stock…I used half the amount that was called for and it was more than enough!
Great quick recipe, but the ratios for the stock way off. I used eight thighs and a little over two quarts of stock. 6 would be way to much in my mind.
My soup pot could not accommodate the volume of stock called for, making me think this recipe is better suited for restaurant-sized stock pots. Even using only 16 cups stock, had to use chicken bullion paste to improve the flavor.
The added lemon, sherry & fresh herbs really jazzed up this dish! Thanks Jeff
This is one of our favourite soups. It’s so flavourful and it’s even better the next day. I make my own chicken stock, which has more flavour and zero additives. I also add some spinach for some extra vitamins.
Would really like to know what brand of chicken stock was used. I made this today, and it didn’t look anything like the picture. Brother was much darker. Very little chicken flavor. Have to believe this recipe hinges on the type of chicken stock that was used. Please comment. Thank you.
Quick, easy, delicious!! Cook the tortellini al dente as directed in the recipe. The lemon is a nice addition for freshness and flavor. Comfort food at it’s best, any time of the year! Hearty and healthy too! Thanks Jeff…love The Kitchen!
This is super easy weeknight meal. I’ve used chicken breast and I’ve used thighs, either way is good. I just brought the soup to a boil and cooked the tortellini in the soup, saves a pan.
Easy and delicious,love lemon in chicken soup….just want to take this chance to give 5 stars for Jeff,s Deep-Dish Reuben Pierogie recipe…Wrote review but forgot to give him the 5 stars that he deserves….
This soup was quick, easy, and delicious. I made this recipe last week when I had my in-laws over for dinner. Everyone loved it, including my 3 year old son, who devoured his bowl. I even turned it in to a one-pot meal by cooking the tortellini right in the soup.