Mediterranean Chicken Soup with Tortellini

Name: Mediterranean Chicken Soup with Tortellini
Ingredients: Salt for boiling, plus more to taste; 0.333 pound fresh meat-filled tortellini; 1 bunch chives; 3 pounds chicken back, necks, and wings; 5 sprigs fresh tarragon; 10 sprigs flat-leaf parsley; 2 carrots, scrubbed and cut into 3-inch lengths; 2 celery stalks, cut into 3-inch lengths; 1 small onion, quartered; 2 cloves garlic; 1 teaspoon ground paprika; 6 canned plum tomatoes; 0.25 teaspoon saffron; 0.25 teaspoon cayenne pepper; 0.5 teaspoon coriander seeds; 0.5 teaspoon fennel seeds; 0.5 teaspoon cumin seeds; 1 orange peel

By

Martha Stewart Editors

Updated on September 28, 2016

Servings:

12

This stock, and the one for the fish soup that follows, can be made several weeks in advance and frozen. To use, thaw, and bring just to a boil; proceed to step three.

Ingredients

For the Soup:

Salt for boiling, plus more to taste
⅓ pound fresh meat-filled tortellini
1 bunch chives

For the Stock:

3 pounds chicken back, necks, and wings
5 sprigs fresh tarragon
10 sprigs flat-leaf parsley
2 carrots, scrubbed and cut into 3-inch lengths
2 celery stalks, cut into 3-inch lengths
1 small onion, quartered
2 cloves garlic
1 teaspoon ground paprika
6 canned plum tomatoes
¼ teaspoon saffron
¼ teaspoon cayenne pepper
½ teaspoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon cumin seeds
1 orange peel

Directions

Remove excess fat from chicken parts, and rinse; transfer to a large stockpot. Add all remaining ingredients, except salt, tortellini, and chives. Add 4 quarts water, and bring to a boil. Skim scum from stock as it rises.
Reduce heat to medium. Simmer 2 hours; skim scum as it rises. Pass through fine strainer; discard solids. Skim fat; season with salt.
Bring large pot of salted water to a boil. Add tortellini; cook until al dente, about 8 minutes. Pour soup into 12 very small serving vessels, such as sake cups. Place a tortellini in each; garnish with 2 chive sprigs. Serve immediately, and refill as needed.