Servings: Serves 4–6
Ingredients 1 whole, roasted deli chicken , deboned and shredded3 cloves garlic , smashed2 large carrots , cut in circles1 medium onion , diced2 ribs celery , diced4 sprigs fresh thyme2 quarts low-sodium chicken broth4 black peppercorns1 bay leaf2 Tbsp. chopped flat-leaf parsley1 pound cheese tortellini , store boughtKosher salt1/4 cup finely chopped flat-leaf parsleyParsley stems , for garnishGrated Parmesan , for top of soup1 crusty baguette , to serve with soup
Set a large stockpot over medium heat. Add olive oil, garlic and thyme, and gently sauté until fragrant—about 2 minutes. Add carrots, onion and celery. Season with salt, and cook for 5 to 7 minutes. Pour in chicken broth, and add peppercorns, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.
Add shredded chicken to the pot of chicken soup and add tortellini. Bring to a boil, and cook for 2 to 3 minutes to allow the flavors to come together. Give it a final season with salt and pepper, and serve in shallow bowls with a small shower of parsley and grated Parmesan. Garnish with a parsley stems, and serve with some torn pieces of crusty bread.