Sicilian Chicken Soup Recipe
Here is a great alternative to plain old chicken noodle soup, full of taste.
Ingredients:
10 Cups Water
2 medium Carrots, cut into 3 pieces each
4 Sprigs Flat-Leaf Parsley
2 Cloves
2 large Garlic Cloves
1 medium Leek, trimmed and cut into 3 pieces
1 Bay Leaf
3 lbs. Chicken
3 Tbsp. Pastina, uncooked
2 Tbsp. Fresh Romano Cheese, grated
1 tsp. Salt
1/4 tsp. Pepper
1 Egg
1 Egg White
Directions:
In a Dutch oven, add the water, carrots, parsley, cloves, garlic, leek, bay leaf, and chicken, and bring to a boil. Cover the pot, and reduce the heat to let simmer for 2 hours, then remove from heat.
Remove the chicken and carrots from the broth, putting the chicken in a bowl, cover and put in the refrigerator. Dice the carrot, and cover and chill as well.
Strain through the broth with a sieve and discard the solids. Cover and chill the broth for 24 hours.
Skim fat from the surface of the broth and discard. Set aside 8 cups of broth, saving the rest for another use.
Remove the chicken from the bone, and cut into bite-sized pieces.
In the Dutch oven, combine the carrot, chicken, and 8 cups of the broth, and bring it to a boil. Add the pastina, cheese, salt and pepper, and cook for 5 minutes.
Mix the egg and egg white together, stirring well, and slowly drizzle into the broth mixture, stirring constantly.
And Enjoy!
Yield: 6 servings
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