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.

This is a standard in Pennsylvania Dutch cooking. In our version, cheese filled tortellini are used in place of the traditional egg noodles.

Yield: 7 servings (serving size: 2 cups).

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