Friday afternoon I put a whole, roasting chicken into the oven for our dinner that evening. The finished roast chicken is always greeted by hungry tummies (even the pre-schooler enjoys it) and rave reviews by my husband. After waking up to a 26 degree morning (we’re not in San Diego anymore, folks) I decided to use the remaining chicken carcass to make stock and then chicken soup for tonight’s dinner.
You can refer to an earlier post on making homemade chicken stock for the method I used today.
2 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
3 carrots, peeled, cut in half length wise & then cut into 1/4-inch slices
3 ribs of celery, cut into 1/2-inch slices
1 bay leaf
2 quarts homemade chicken stock or best stock from your grocer
1 9-ounce package, fresh tortellini (I used www.buitoni.com)
1 1/2-2 Cups shredded chicken
Kosher salt and freshly ground black pepper to tasted
2 tbsp flat leaf parsley, chopped
Place a large stockpot over medium-high heat. Add two tablespoons oil to heated stockpot and then add onions, carrots and celery. Stirrng for 6 minutes or until veggies are translucent (careful not to brown) and then add garlic. Stirring for two minutes longer, again being careful not to brown garlic.
Add stock and bay leaf and bring to a boil. Reduce heat to a simmer, adding tortellini and cooking for 7 minutes. Carefully add in chicken and stir. Cook for 2 additional minutes. Add parsley and stir. Season to taste with salt and ground pepper .