Side Pannel
Roasted Corn-Chicken Soup
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
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, 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.
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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