| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soups &, Stews | 7 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Yield: 7 servings (serving size: 2 cups). This is a standard in Pennsylvania Dutch cooking. In our version, cheese filled tortellini are used in place of the traditional egg noodles. >From Cooking Light Website: http://cookinglight.com 6/30/97 Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby <[email protected]> on Jun 30, 1997
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