Free Recipe Roasted Corn-Chicken Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Roasted Corn-Chicken Soup Recipe
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
Roasted Corn-Chicken Soup Preparation
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: 6/30/97 Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby <MsRooby@sprintmail.com> on Jun 30, 1997
Cooking Temperature:
Recipe Serves: 7
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