Quick Chicken Soup with Cheese Tortellini

Ingredients:

• 1 tbsp. l. olive oil
• 2 chicken wings
• 3 bone-in chicken breasts with skin (about 1200g)
• 3 carrots, diced
• 3 celery stalks, diced
• 2 shallots, finely chopped
• A little dry sherry
• 24 cups (5700 ml) chicken broth
• 4 sprigs thyme, finely chopped
• 1 bay leaf
• Juice and zest of 1 lemon, plus wedges for garnish
• 2 tbsp. cheese tortellini
• Finely chopped parsley for garnish

Preparation:

1. Heat a cast iron pot or soup pot over medium heat and add oil. Place the chicken wings and breasts in the pot, skin side down. Cook, without turning, for 6 to 8 minutes, until golden brown. Set the chicken aside.
2. Add the carrots, celery, and shallots. Cook for about 10 minutes, stirring constantly, until the onions are translucent. Use dry sherry to deglaze the pan; scrape up any browned bits from the bottom. Add the stock, thyme, and bay leaf, return the chicken, and simmer for about 20 minutes until fully cooked. Set the chicken aside to cool on a plate.
3. Meanwhile, bring a large pot of salted water to a boil.
4. Shred the chicken breast, discard the wing meat, and return the broth to the pan. Add the chicken and spices (if desired). Before serving, add lemon juice and zest to taste.
5. Cook tortellini in salted water until tender.
6. Place some tortellini in each bowl and pour in the broth. Serve the soup hot, so the tortellini retain their firmness. Garnish with a lemon wedge and parsley.