Roasted Corn-Chicken Soup
| Yield: | 7 Servings |
| Categories: | Soups, Stews |
| 6 | c | Water |
| 1/4 | c | Chopped fresh or 1 tablespoon dried parsley flakes |
| 1/2 | ts | Black peppercorns |
| 3 | lb | Chicken pieces |
| 5 | cn | (10-1/2-ounce) low-salt chicken broth |
| 3 | md | Carrots, quartered |
| 3 | md | Parsnips, quartered |
| 2 | Celery stalks, quartered | |
| 1 | md | Onion, quartered |
| 4 | Whole cloves | |
| 3 | Garlic cloves | |
| 2 | Bay leaves | |
| 2 | c | Frozen whole-kernel corn, thawed |
| Cooking spray | ||
| 1/2 | c | Finely chopped celery |
| 1/3 | c | Minced fresh or 1 tablespoon dried parsley flakes |
| 3/4 | ts | Salt |
| 1/2 | ts | Poultry seasoning |
| 1/2 | ts | Pepper |
| 1 | pk | (9-ounce) fresh cheese tortellini, uncooked |
Advertisement