Roasted Corn-Chicken Soup
By Lv2Cook
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
Details
Servings 1
Preparation
Step 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.
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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