Easy Chicken Tortellini Soup [VIDEO] - The Recipe Rebel (2024)

FAQs

How to make and freeze tortellini? ›

Freezing the tortellini: If not cooking the tortellini immediately, freeze them on a sheet pan and transfer to a freezer-safe container once solid. Tortellini will keep for about 3 months. Cook directly from the freezer, but increase the cooking time by a minute or two.

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

But the solution when simmering a whole chicken for soup is to carve up the chicken before it's completely cooked through. In Molly Baz's Classic Chicken Noodle Soup recipe, she grabs the whole chicken out of the pot once the breasts register 155° F on an instant-read thermometer.

Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture. Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.

If you want to freeze this Slow Cooker Chicken Tortellini Soup to eat later, then it works great because you can make the soup, shred the chicken but DON'T add the tortellini. Let the soup cool completely then freeze the soup and the tortellini separately.

Do You Need to Thaw Tortellini Before Cooking? There's no need! Frozen tortellinis have a slightly longer cooking time than fresh ones but still, all you need to do is add them to some boiling water and you'll have yourself a nice lunch or dinner within minutes.

For a deeply flavorful chicken soup, get some boneless, skinless chicken thighs, season them, brown them in a skillet, then finish them in a 375 F oven. You can refrigerate them until you're ready to make the soup, then simply dice them up and add them to the soup at the very end.

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long.

Do you simmer chicken soup covered or uncovered? ›

Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.

To guarantee that your chicken soup remains safe as well as healthy, Miss Vickie advises searing or browning the chicken in a separate pan first, then adding it to your broth. This not only improves safety, but also improves the taste and color of the soup, adding richness and an extra umami element to the flavor.

An additional reason for elevating your chicken soup with lemon rather than other acidic ingredients is the health benefits. Lemons are high in vitamin C, help with digestion, and are full of antioxidants. Many soup recipes are made with good-for-you, healing ingredients and lemon fits right into that.

The simple addition of one or two whisked eggs — stirred one way into a simmering pot of chicken noodle soup — helps bring out more of that natural chicken flavor and volatile flavor compounds that may have been lost in the process of canning.

Ensure you've added enough salt and black pepper. Too little salt means your soup's flavors will remain hidden. When you know your soup is salty enough, move on to other seasonings like herbs and spices.

Place the uncooked tortellini in an airtight container or freezer bag, and it can be stored in the freezer for up to 2-3 months. Cooked tortellini can also be frozen, but it may become mushy or lose some of its texture when reheated.

The tortellinis can be made and cooked in advance – just refresh in iced water after cooking and store on a tray with a little olive oil. To reheat, drop back into boiling water for a couple of minutes and serve.

You can safely refreeze frozen food that has thawed—raw or cooked, although there may be a loss of quality due to the moisture lost through thawing. To safely refreeze, the thawed product must have been kept cold at 40 degrees or below for no more than 3-4 days.

You can store unopened or opened bags of Barilla Collezione filled tortellini for up to two weeks in a cool, dry location, such as a cupboard or pantry. Just make sure to securely close bags that have been opened before storing.