Roasted Corn-Chicken Soup

Roasted Corn-Chicken Soup
Roasted Corn-Chicken Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 6

    cups water

  • 1/4

    cup chopped fresh parsley

  • OR

  • 1

    tablespoon dried parsley flakes

  • 1/2

    teaspoon black peppercorns

  • 3

    pounds chicken pieces

  • 5

    (10 1/2-ounce) cans low-salt chicken broth

  • 3

    medium carrots quartered

  • 3

    medium parsnips quartered

  • 2

    celery stalks quartered

  • 1

    medium onion quartered

  • 4

    whole cloves

  • 3

    garlic cloves

  • 2

    bay leaves

  • 2

    cups frozen whole-kernel corn thawed

  • Cooking spray

  • 1/2

    cup finely chopped celery

  • 1/3

    cup minced fresh parsley

  • OR

  • 1

    tablespoon dried parsley flakes

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon poultry seasoning

  • 1/2

    teaspoon pepper

  • 1

    (9-ounce) package fresh cheese tortellini uncooked

Directions

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. 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. 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. Serving Size: 2 cups

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