We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the chicken in a large stockpot with the carrots, celery, onion, and garlic, if using. Cover with cold water.
Slowly bring the water to a simmer over medium heat. As foam rises to the surface, skim it off with a spoon. Avoid letting the broth reach a vigorous boil.
Reduce the heat to low and simmer gently for 2–3 hours. The surface should have just a few small bubbles. This slow cooking allows the chicken, bones, and vegetables to release their flavour into the broth.
Carefully remove the chicken and vegetables, then pour the broth through a fine-mesh sieve into a clean pot. Season with salt to taste.
Bring the strained broth to a gentle boil, add the tortellini, and cook according to the package instructions. Serve hot, with freshly grated Parmesan if desired.
Want to keep this recipe for later? We can email it to you!
Start with cold water for a gradual extraction of flavour.
Keep the simmer gentle rather than boiling rapidly for a clearer broth.
Don’t add too much salt at the beginning. Season at the end, especially if you’ll be reducing the broth.
Save the cooked chicken for another meal, such as chicken salad, sandwiches, or soup.
Refrigerate leftover broth promptly and use within 3–4 days, or freeze for later.
Can I use different chicken parts instead of a whole chicken?
Yes, you can use bone-in chicken drumsticks, thighs, and wings. Use approximately 1.5–2 kg (3–4 lb) in total.
Why should I start with cold water?
Starting with cold water allows for a gradual extraction of flavour, resulting in a richer broth.
How do I ensure a clear broth?
Keep the simmer gentle and avoid boiling rapidly to maintain a clear broth.
What should I do with the cooked chicken?
You can save the cooked chicken for another meal, such as chicken salad, sandwiches, or soup.
How long can I store the leftover broth?
Refrigerate leftover broth promptly and use within 3–4 days, or freeze for later use.
