How to Make Jeff’s Chicken Tortellini Soup | The Kitchen

Jeff shares his recipe for a quick comforting soup with cheese tortellini. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3esBPGw Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Quick Chicken Tortellini Soup Recipe courtesy of Jeff Mauro Total: 1 hr 5 min Active: 35 min Yield: 6 to 8 servings Level: Easy 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 Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #QuickChickenTortelliniSoup #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian How to Make Jeff’s Chicken Tortellini Soup | The Kitchen | Food Network https://youtu.be/hYGqiYkGOQE