As it has gotten colder over the past week, my need for things warm, brothy and delicious has grown exponentially. Just the other day, I asked my wife her thoughts about me making some chicken soup for dinner. Her reply was that she was not that fond of chicken soup. I asked how that could be, and she replied that she never really enjoyed it when her mother made it when she was younger. I set out to remedy this situation with my usual Italian spin that makes things delicious, lots of Pecorino cheese!

soupHere is my fairly quick recipe for Chicken Soup:

3 boneless, skinless chicken breasts

2 quarts chicken stock. If you make your own, great! If not, some good quality purchased stock will do fine.

1 Tablespoon Grapeseed oil

2 celery ribs, small dice

3 medium carrots, small dice

1 small onion, small dice

1 leek, small dice

1 package frozen cheese tortellini

Lots of Pecorino cheese

Salt and pepper to taste

Start by bring the stock to a simmer in a large soup pot. Add the chicken breasts, whole. Let them simmer for about 35-45 min or until they can easily be shredded.

Remove the chicken breasts, strain the stock and reserve. Add the grapeseed oil to the pot over medium high heat. Once hot, add the onion, leek, carrots and celery. Saute until they just start to brown. Deglaze the pot with a small amount of the stock, scraping up the brown bits, otherwise known as “fond”. Add the rest of the stock to the pot and bring to a simmer.

Shred the chicken breasts and add to the pot. Simmer just until the vegetables start to soften. Add the tortellini and simmer just until they are cooked through. Season the soup with salt and pepper.

Serve in large bowls, top with lots of grated Pecorino Romano cheese and enjoy!

My wife loved the soup and wants me to make it again this weekend.

What’s your favorite broth-based soup?