it is 2 cloves of CLOVES...two small pieces....
Sicilian Chicken Soup
The cloves used to make the chicken stock give this simple, pure soup a subtle sweet undertone.
Yield: 9 cups (serving size: 1 1/2 cups)
More From Cooking Light
Amount per serving
- Calories: 131
- Calories from fat: 32%
- Fat: 4.7g
- Saturated fat: 1.6g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.9g
- Protein: 15.5g
- Carbohydrate: 5.9g
- Fiber: 1g
- Cholesterol: 76mg
- Iron: 1mg
- Sodium: 490mg
- Calcium: 50mg
- 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.
Only you will be able to view, print, and edit this note.Add Note