Free Recipe Sicilian Chicken Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Sicilian Chicken Soup Recipe
10 c Water
4 Celery stalks, each cut into
-3 pieces
4 Flat-leaf parsley sprigs
2 md Carrots, each cut into 3
-pieces
2 lg Garlic cloves
2 Cloves garlic
1 md Leek, trimmed and cut into 3
-pieces
1 Bay leaf
1 Chicken, (3-pound)
3 tb Uncooked pastina (tiny
-star-shaped pasta)
2 tb Grated fresh Romano cheese,
-(1/2 ounce)
1 ts Salt
1/4 ts Pepper
1 Egg
1 Egg white
Sicilian Chicken Soup Preparation
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). Per serving: 345 Calories; 14g Fat (36% calories from fat); 43g Protein; 10g Carbohydrate; 156mg Cholesterol; 564mg Sodium NOTES : The cloves used to make the chicken stock give this simple, pure soup a subtle sweet undertone. Recipe by: Cooking Light, May 1995, page 81 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 6
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