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SOUP: Sicilian Chicken Soup

Source of Recipe

Cooking Light- 12/10/02


List of Ingredients

10 cups water
4 celery stalks, each cut into 3 pieces
4 parsley sprig (flat leaf)
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 chicken (3-pound)
3 tablespoons uncooked pastina (tiny star-shaped pasta)
2 tablespoons Romano cheese (1/2 ounce) grated fresh
1 teaspoon salt
1/4 teaspoon pepper
1 egg
1 egg white



Recipe

1. The cloves used to make the chicken stock give this simple, pure soup a subtle sweet undertone.

2. 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.

3. 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.

4. Combine chicken, carrot, and 8 cups broth in Dutch oven; bring to a boil. Add pastina, Romano cheese, salt, and pepper; cook 5 minutes.

5. 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)

NUTRITIONAL INFO
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