• 1 whole, roasted deli chicken , deboned and shredded
• 3 cloves garlic , smashed
• 2 large carrots , cut in circles
• 1 medium onion , diced
• 2 ribs celery , diced
• 4 sprigs fresh thyme
• 2 quarts low-sodium chicken broth
• 4 black peppercorns
• 1 bay leaf
• 2 Tbsp. chopped flat-leaf parsley
• 1 pound cheese tortellini , store bought
• Kosher salt
• 1/4 cup finely chopped flat-leaf parsley
• Parsley stems , for garnish
• Grated Parmesan , for top of soup
• 1 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.