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