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)
Recipe from Cooking Light

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Nutritional Information

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


  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.
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