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Chicken broth with tortellini
main courses | serves 6-8
This is a recipe that requires a bit of love and time. It’s the perfect dish to start preparing early on a summer’s morning or to while away the afternoon in time for dinner. Rolling out the pasta and making the filing for the tortellini may seem laborious, but it’s well worth it and your family will devour it.
1. Place the whole chicken and the bouquet garni 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 of the broth every so often. Allow it to bubble away for 1½ hours or until the chicken is delicious, soft and starting to come away from the bone.
2. Meanwhile, make the tortellini. Add the pasta flour and eggs to a food processor along with a little salt. Blitz until the everything comes together into a dough. If too dry, add a splash of stock or water. Tip the dough onto a floured surface and knead for a few minutes. Wrap in cling film and allow to rest until you are ready for it.
3. 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, then add to a bowl with the chopped tarragon (saving some of the leaves for later) and a generous grating of parmesan. Season with salt and pepper, and allow to cool.
4. Divide the dough into 6 pieces. Use a pasta machine (or floured rolling pin) to roll out 1 piece (covering the rest with cling film or a tea towel) into a long, very thin 10cm-wide strip. Slice into 5cm squares. Lightly dust a tray with flour.
5. 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.
6. While making the pasta, return the broth to the heat and bring it to the boil, then add the carrots and fennel. After 15 minutes 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.
7. 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.
Per serving 503 cals, 18.3g fat (5.2g saturated), 40.1g protein, 42.1g carbs, 3.4g sugars
Recipe Jamie Oliver
Photo David Loftus
from Issue 39
ingredients• 1.5kg chicken
• A mix of thyme, lemon thyme, bay or flat leaf parsley, tied into a bouquet garni
• 2 whole carrots, roughly chopped
• 1 fennel bulb, roughly chopped
• 80g peas
• 80g broad beans
• 6 asparagus spears
• 300g Tipo 00 flour, plus extra for dusting
• 3 large eggs
• A splash of chicken stock (optional)
• A bunch of tarragon, leaves picked
• 20g parmesan, finely grated
• Grated parmesan, to serve