| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Sicilian | Soups and, Stews | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 [email protected] on Jan 28, 1997.
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