| 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 igor@digex.net on Jan 28, 1997.
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