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Sicilian Chicken Soup




Source of Recipe


Castirontrader.com


List of Ingredients




10 C Water
4 Celery stalks, each cut into 3 pieces
4 Flat-flat parsley sprigs
2 md Carrots, each cut into 3 pieces
2 lg Garlic cloves
2 Cloves
1 md Leek, trimmed and cut into 3 pieces
1 Bay leaf
1 3-lb. chicken
3 T Uncooked pastina (tiny star-shaped pasta)
2 T (1/2 oz.) Grated fresh Romano cheese
1 t Salt
1/4 t Pepper
1 Egg
1 Egg white


Recipe



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.