Sicilian chicken soup
9 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Water |
| 4 | eaches | Celery stalks, each cut into |
| . 3 pieces | ||
| 4 | eaches | Flat-flat parsley sprigs |
| 2 | mediums | Carrots, each cut into 3 |
| . pieces | ||
| 2 | larges | Garlic cloves |
| 2 | eaches | Cloves |
| 1 | medium | Leek, trimmed and cut into |
| . 3 pieces | ||
| 1 | each | Bay leaf |
| 1 | each | 3-lb. chicken |
| 3 | tablespoons | Uncooked pastina (tiny |
| . star-shaped pasta) | ||
| 2 | tablespoons | (1/2 oz.) Grated fresh |
| . Romano cheese | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | each | Egg |
| 1 | each | Egg white |
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.
Serving size: 1-½ 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 76 mg; IRON 1 mg; SODIUM 490 mg; CALC 50 mg
From "Cooking Light" magazine, May 1995.
Typed by Iris Grayson.
Submitted By IRIS GRAYSON On 04-26-95