Remove the chicken from the soup. Shred with two forks and add back to the pot. Bring to the boil again, add the peas and the tortellini and cook for 2-3 minutes or until done. Remove the bay leaf ...
To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns ...
Add the chicken stock and raise the heat to bring the soup to the boil. Then, reduce the heat to low and allow the soup to simmer for 10 minutes. Stir in the tortellini and spinach, then leave to ...
Winter is the perfect soup season, need we say more? Few things are better on a cold day than coming home to a warm pot of soup. A warm bowl of soup can bring comfort and respite from the elements.
A fusion of classic Japanese ramen and Italian tortellini in brodo ... Louis describes this recipe. Juicy chicken thighs are seared until their skin is crispy, then shredded into a rich, Parmesan ...