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

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