Roasted Corn Chicken Soup Recipe
Yield: 7 servingsYield: 7 servings
Recipe by luhu.jp
Ingredients:
6 cup: water,
1/4 cup: chopped fresh or 1 tablespoon dried, parsley flakes
1/2 teaspoon: black peppercorns,
3 lb: chicken pieces,
5 can: (10-1/2-ounce) low-salt chicken bro, th
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 cup: frozen whole-kernel corn, thawed,
1: cooking spray,
1/2 cup: finely chopped celery,
1/3 cup: minced fresh or 1 tablespoon dried, parsley flakes
3/4 teaspoon: salt,
1/2 teaspoon: poultry seasoning,
1/2 teaspoon: pepper,
1 pkg: (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.
CALORIES 278 (20% from fat); FAT 6.3g (sat 2.6g, mono 2.3g, poly
1.2g); PROTEIN 26g; CARB 29.1g; FIBER 1.5g; CHOL 70mg; IRON 2.1mg;
SODIUM 525mg; CALC 19mg
Reprinted From Cooking Light Website
Date: Mon, 30 Jun 1997 13:29:42
~0500 (
Yield: 7 servings
Source from luhu.jp
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.
CALORIES 278 (20% from fat); FAT 6.3g (sat 2.6g, mono 2.3g, poly
1.2g); PROTEIN 26g; CARB 29.1g; FIBER 1.5g; CHOL 70mg; IRON 2.1mg;
SODIUM 525mg; CALC 19mg
Reprinted From Cooking Light Website
Date: Mon, 30 Jun 1997 13:29:42
~0500 (
Yield: 7 servings
Source from luhu.jp