Step 1

In a large lidded pot, heat the olive oil over a medium high heat. Add the onion, carrot and celery with a pinch of salt and cook for 6-8 minutes until soft, and just starting to turn brown.

Step 2

Stir in the garlic and the thyme sprigs. Cook for a minute more until the garlic is aromatic, and add the white wine, if using. Allow to bubble for a further minute to cook off the alcohol.

Step 3

Add the chicken broth and bring to a simmer. Add the chicken breasts, put the lid on and reduce the heat to low. Allow the chicken breasts to cook for 15 to 20 minutes, or until just cooked through.

Step 4

Remove the chicken breasts from the pot and shred the meat with two forks. Remove the thyme sprigs. Stir the heavy cream, shredded parmesan and some cracked black pepper into the pot and turn the heat up to medium.

Step 5

Add the tortellini and cook for 2 minutes. Return the shredded chicken and season to taste with more salt and pepper while the chicken heats through. Serve with chopped parsley.