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Title: Roasted Corn-Chicken Soup Categories: Soups &, Stews Yield: 7 Servings 6 c Water 1/4 c Chopped fresh or 1 -tablespoon dried parsley -flakes 1/2 ts Black peppercorns 3 lb Chicken pieces 5 cn (10-1/2-ounce) low-salt -chicken broth 3 md Carrots, quartered 3 md Parsnips, quartered 2 Celery stalks, quartered 1 md Onion, quartered 4 Whole cloves 3 Garlic cloves 2 Bay leaves 2 c Frozen whole-kernel corn, -thawed Cooking spray 1/2 c Finely chopped celery 1/3 c Minced fresh or 1 tablespoon -dried parsley flakes 3/4 ts Salt 1/2 ts Poultry seasoning 1/2 ts Pepper 1 pk (9-ounce) fresh cheese -tortellini, uncooked 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, 1/2 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: http://cookinglight.com 6/30/97 Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby |