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.


May 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note