Recipe - Roasted Corn-Chicken Soup

6 cup Water
One fourth cup Chopped fresh or 1
tablespoon dried parsley
flakes
One half teaspoon Black peppercorns
3 pound Chicken pieces
5 cn (101/2ounce) lowsalt
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 cup Frozen wholekernel corn,
thawed
Cooking spray
One half cup Finely chopped celery
1/3 cup Minced fresh or 1 tablespoon
dried parsley flakes
Three fourths teaspoon Salt
One half teaspoon Poultry seasoning
One half teaspoon Pepper
1 pack (9ounce) 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 bitesize 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 jellyroll 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, One half 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 MCRecipe Digest V1 #651 by
Rooby MsRooby@sprintmail.com on Jun 30, 1997