Sicilian Chicken Soup Recipe
Yield: 9 cupsRecipe by luhu.jp
Ingredients:
10 cup: Water,
1 each: Bay leaf,
4 each: Celery stalks, each cut into
1 each: 3-lb. chicken,
. 3 pieces,
3 tbsp: Uncooked pastina, (tiny
4 each: Flat-flat parsley sprigs,
. star-shaped pasta),
2 medium: Carrots, each cut into 3
2 tbsp: , (1/2 oz.) Grated fresh
. pieces,
. Romano cheese,
2 large: Garlic cloves,
1 tsp: Salt,
2 each: Cloves,
1/4 tsp: Pepper,
1 medium: Leek, trimmed and cut into
1 each: Egg,
. 3 pieces,
1 each: Egg white,
Directions:
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.
Serving size: 1-1/2 cups.
CALORIES 131 (32% from fat); PROTEIN 15.5g; FAT 4.7g (sat 1.6g, mono
1.7g, poly 0.9g); CARB 5.9g; FIBER 1g; CHOL 76 mg; IRON 1 mg; SODIUM
490 mg; CALC 50 mg
From "Cooking Light" magazine, May 1995.
Typed by Iris Grayson.
Submitted By IRIS GRAYSON On 04-26-95
Source from luhu.jp
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.
Serving size: 1-1/2 cups.
CALORIES 131 (32% from fat); PROTEIN 15.5g; FAT 4.7g (sat 1.6g, mono
1.7g, poly 0.9g); CARB 5.9g; FIBER 1g; CHOL 76 mg; IRON 1 mg; SODIUM
490 mg; CALC 50 mg
From "Cooking Light" magazine, May 1995.
Typed by Iris Grayson.
Submitted By IRIS GRAYSON On 04-26-95
Source from luhu.jp