Sicilian Chicken Soup
10 cups
water
4 celery stalks, each cut into 3 pieces
4
flat-leaf parsley sprigs
2 medium carrots, each cut into
3 pieces
2 large garlic cloves
2 cloves
1
medium leek, trimmed and cut into 3 pieces
1 bay
leaf
1 (3-pound) chicken
3 tablespoons uncooked
pastina (tiny star-shaped pasta)
2 tablespoons (1/2
ounce) grated fresh Romano cheese
1 teaspoon
salt
1/4 teaspoon pepper
1 egg
1 egg
white
The cloves used to make the chicken stock give
this
simple, pure soup a subtle sweet undertone. 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).
CALORIES 131 (32% from fat); PROTEIN 15.5g; FAT 4.7g (sat
1.6g, mono 1.7g, poly 0.9g); CARB 5.9g; FIBER 1g; CHOL
76mg; IRON 1mg; SODIUM 490mg; CALC 50mg
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