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

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