• Prep Time:
  • Cooking Time:
  • Serves: 7 Servings

Roasted Corn-Chicken Soup

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 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.

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