Sicilian Chicken Soup

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


9 cups (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 131
Caloriesfromfat 32 %
Fat 4.7 g
Satfat 1.6 g
Monofat 1.7 g
Polyfat 0.9 g
Protein 15.5 g
Carbohydrate 5.9 g
Fiber 1 g
Cholesterol 76 mg
Iron 1 mg
Sodium 490 mg
Calcium 50 mg


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


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.