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Sicilian Chicken Soup

Yield 9 cups (serving size: 1 1/2 cups)
The cloves used to make the chicken stock give this simple, pure soup a subtle sweet undertone.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Combine chicken, carrot, and 8 cups broth in Dutch oven; bring to a boil. Add pastina, Romano cheese, salt, and pepper; cook 5 minutes.

  4. Combine egg and egg white; stir well, and slowly drizzle into boiling broth mixture, stirring constantly. Immediately remove from heat.