Roasted Corn-chicken Soup

Don’t just teach your children external self-control; train them to understand temptation and resist it. Don’t just teach them manners; teach them why pride is sinful and why greed, lust, selfishness, and covetousness dishonor God. Punish them for external offenses, but teach them that the root issue is always a deeper problem – corruption in their hearts. When you correct them, don’t do it merely to satisfy you as the offended, irritated, frustrated parent. That’s anger; it’s vengeance. But when you correct them help them to see that it is first of all God who has been offended and that He offers reconciliation through Jesus Christ (2 Corinthians 5:20).

John MacArthur

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	t	Black peppercorns
3	lb	Chicken pieces
5		10-1/2-ounce low-salt
		chicken broth
3		Carrots, quartered
3		Parsnips, quartered
2		Celery stalks, quartered
1		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	t	Salt
1/2	t	Poultry seasoning
1/2	t	Pepper
1		9-ounce fresh cheese
		tortellini uncooked

INSTRUCTIONS

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. 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. 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 <MsRooby@sprintmail.com>
on Jun 30, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 312 Calories From Fat: 60 Total Fat: 6.6g Cholesterol: 49.7mg Sodium: 1651.1mg Potassium: 559.8mg Carbohydrates: 44.6g Fiber: 4.4g Sugar: 4.7g Protein: 19g