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Low Fat Corn Chicken Soup


6 cups water
1/4 cup chopped fresh or 1 tablespoon dried parsley flakes
1/2 teaspoon black peppercorns
3 pounds chicken pieces
5 (10-1/2-ounce) cans low-salt chicken broth
3 medium carrots, quartered
3 medium parsnips, quartered
2 celery stalks, quartered
1 medium onion, quartered
4 whole cloves
3 garlic cloves
2 bay leaves
2 cups frozen whole-kernel corn, thawed
Cooking spray
1/2 cup finely chopped celery
1/3 cup minced fresh or 1 tablespoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1 (9-ounce) package fresh cheese tortellini, uncooked

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).

Nutritional Information:
CALORIES 278 (20% from fat); FAT 6.3g (sat 2.6g, mono 2.3g, poly 1.2g); PROTEIN 26g; CARB 29.1g; FIBER 1.5g; CHOL 70mg; IRON 2.1mg; SODIUM 525mg; CALC 19mg




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