Рецепт Roasted Corn Chicken Soup
Порций: 7
Ингредиенты
- 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
- Â Â 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)
Инструкции
- 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.
- This is a standard in Pennsylvania Dutch cooking. In our version, cheese filled tortellini are used in place of the traditional egg noodles.
- Yield: 7 servings (serving size: 2 c.).
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 743g | |
Recipe makes 7 servings | |
Calories 384 | |
Calories from Fat 200 | 52% |
Total Fat 22.23g | 28% |
Saturated Fat 6.35g | 25% |
Trans Fat 0.0g | |
Cholesterol 99mg | 33% |
Sodium 480mg | 20% |
Potassium 776mg | 22% |
Total Carbs 14.9g | 4% |
Dietary Fiber 2.2g | 7% |
Sugars 3.45g | 2% |
Protein 32.6g | 52% |