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| Sicilian Chicken Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 9
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Ingredients
10 cup water
4 celery stalks, each cut into 3 piec; es
4 flat-leaf parsley sprigs
2 medium carrots, each cut into 3 pieces
2 large garlic cloves
2 cloves garlic
1 medium leek, trimmed and cut into 3 pieces
1 bay leaf
1 chicken, (3-pound)
3 tablespoon uncooked pastina (tiny star-shaped; pasta)
2 tablespoon grated fresh romano cheese, (1/2 ou; nce)
1 teaspoon salt
1/4 teaspoon pepper
1 egg
1 egg white
Cooking Directions:
Combine first 9 ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove from heat.
Remove chicken and carrot from broth. Place chicken in a bowl; cover and chill. Dice carrot; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth at least 24 hours. Skim solidified fat from surface, and discard. Set aside 8 cups broth, reserving remaining broth for another use. Remove chicken from bones; cut into bite-size pieces. Discard bones.
Combine chicken, carrot, and 8 cups broth in Dutch oven; bring to a boil. Add pastina, Romano cheese, salt, and pepper; cook 5 minutes.
Combine egg and egg white; stir well, and slowly drizzle into boiling broth mixture, stirring constantly. Immediately remove from heat. Yield: 9 cups (serving size: 1-1/2 cups).
Per serving: 345 Calories; 14g Fat (36% calories from fat); 43g Protein; 10g Carbohydrate; 156mg Cholesterol; 564mg Sodium
NOTES : The cloves used to make the chicken stock give this simple, pure soup a subtle sweet undertone.
Recipe by: Cooking Light, May 1995, page 81
stews,soupsand
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