Roasted corn-chicken soup
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| ¼ | cup | Chopped fresh or 1 tablespoon dried parsley flakes |
| ½ | teaspoon | Black peppercorns |
| 3 | pounds | Chicken pieces |
| 5 | cans | (10-1/2-ounce) low-salt chicken broth |
| 3 | mediums | Carrots, quartered |
| 3 | mediums | Parsnips, quartered |
| 2 | Celery stalks, quartered | |
| 1 | medium | Onion, quartered |
| 4 | Whole cloves | |
| 3 | Garlic cloves | |
| 2 | Bay leaves | |
| 2 | cups | Frozen whole-kernel corn, thawed |
| Cooking spray | ||
| ½ | cup | Finely chopped celery |
| ⅓ | cup | Minced fresh or 1 tablespoon dried parsley flakes |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Poultry seasoning |
| ½ | teaspoon | Pepper |
| 1 | pack | (9-ounce) fresh cheese tortellini, uncooked |
Directions
1. Combine first 12 ingredients in a stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Remove from heat. Remove chicken pieces from broth; cool. Remove skin from chicken; remove chicken from bones. Discard skin and bones. Shred chicken into bite-size pieces; cover and chill.
2. Return stock to a boil. Reduce heat; simmer, uncovered, 1 hour. Strain stock through a sieve into a large bowl; discard solids. Cover and chill stock 8 hours. Skim solidified fat from surface; discard.
3. Preheat broiler. Place corn on a jelly-roll pan coated with cooking spray; broil 8 minutes or until corn is light brown. Combine stock and chicken in stockpot; bring to a boil. Stir in corn, ½ cup celery, and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Yield: 7 servings (serving size: 2 cups).
This is a standard in Pennsylvania Dutch cooking. In our version, cheese filled tortellini are used in place of the traditional egg noodles.
>From Cooking Light Website: 6/30/97 Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby <MsRooby@...> on Jun 30, 1997