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Roasted Corn-Chicken Soup

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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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