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Homemade Chicken Tortellini Stew
Creamy, gooey and delicious. This comfort chicken tortellini stew is so rich, savory and flavorful! An easy homemade stew with chicken, pasta and vegetables...
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories per serving 643 kcal
Ingredients
- 2 lbs chicken drumsticks (900 g)
- 1 small fresh carrot peeled
- 7 oz fresh tortellini pasta (200 g)
- 1 large garlic clove peeled
- ½ small onion peeled
- 4 cups water (960 ml)
- 1 chicken bouillon cube
- 5,5 oz frozen peas and carrots (155 g)
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 3 bay leaves
- pepper
- salt
Instructions
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Place the chicken drumsticks in a large and high pan. Add the bay leaves, onion, peeled carrot and bouillon cube.
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Place the pan over high heat until boiling. Then turn the heat to medium and cook the chicken for 30 minutes. Strain the chicken and catch the stock for the sauce. Discard the bay leaves, garlic, carrot and onion. Debone the chicken. Shred the meat.
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Melt the butter over medium heat. Make a roux with the melted butter and flour. Whisk well.
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Bake it for 2 minutes until sizzling. Then gradually pour in the freshly made chicken stock.
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Keep stirring well until you end up with a glossy white sauce. Check the seasoning of the sauce and add extra pepper or salt to taste. Also add the shredded chicken meat and the frozen carrots and peas.
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Stir well. Then add the stuffed tortellini to the stew.
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Stir again. Put a lid on the pan and simmer the chicken tortellini stew for another 10 minutes over low heat or until the stuffed pasta and vegetables are tender. Add extra water if necessary. Then in the end check the seasoning and add extra pepper or salt to taste if necessary. Scoop the stew onto deep plates and serve hot.
