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Receta Roasted Corn Chicken Soup
by Global Cookbook

Roasted Corn Chicken Soup
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Ingredientes

  • 6 c. water
  • 1/4 c. fresh parsley minced or possibly 1 Tbsp. dry parsley flakes
  • 1/2 tsp black peppercorns
  • 3 lb chicken pcs
  • 5 can low-salt chicken broth (10-1/2-oz)
  • 3 med carrots quartered
  • 3 med parsnips quartered
  • 2 x celery stalks quartered
  • 1 med onion quartered
  • 4 whl cloves
  • 3 x garlic cloves
  • 2 x bay leaves
  • 2 c. frzn corn kernels thawed
  •     cooking spray
  • 1/2 c. finely minced celery
  • 1/3 c. fresh parsley chopped or possibly 1 Tbsp. dry parsley flakes
  • 3/4 tsp salt
  • 1/2 tsp poultry seasoning
  • 1/2 tsp pepper
  • 1 pkt fresh cheese tortellini uncooked (9-oz)

Direcciones

  1. Combine first 12 ingredients in a stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40 min. Remove from heat. Remove chicken pcs from broth; cold. Remove skin from chicken; remove chicken from bones. Throw away skin and bones. Shred chicken into bite-size pcs; cover and chill.
  2. Return stock to a boil. Reduce heat; simmer, uncovered, 1 hour. Strain stock through a sieve into a large bowl; throw away solids. Cover and refrigeratestock 8 hrs. Skim solidified fat from surface; throw away.
  3. Preheat broiler. Place corn on a jelly-roll pan coated with cooking spray; broil 8 min or possibly till corn is light brown. Combine stock and chicken in stockpot; bring to a boil. Stir in corn, 1/2 c. celery, and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 min.
  4. This is a standard in Pennsylvania Dutch cooking. In our version, cheese filled tortellini are used in place of the traditional egg noodles.
  5. Yield: 7 servings (serving size: 2 c.).