Recipe - Sicilian Chicken Soup

10 cup Water
4 Celery stalks, each cut into
3 pieces
4 Flatleaf parsley sprigs
2 md Carrots, each cut into 3
pieces
2 lg Garlic cloves
2 Cloves garlic
1 md Leek, trimmed and cut into 3
pieces
1 Bay leaf
1 Chicken, (3pound)
3 tablespoon Uncooked pastina (tiny
starshaped pasta)
2 tablespoon Grated fresh Romano cheese,
(One half ounce)
1 teaspoon Salt
One fourth teaspoon Pepper
1 Egg
1 Egg white

Combine first 9 ingredients in an 8quart 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
bitesize 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. Yield: 9 cups
(serving size: 1One half cups).

Per serving: 345 Calories; 14g Fat (36% calories from fat); 43g Protein;
10g Carbohydrate; 156mg Cholesterol; 564mg Sodium

NOTES : The cloves used to make the chicken stock give this simple, pure
soup a subtle sweet undertone.

Recipe by: Cooking Light, May 1995, page 81

Posted to MCRecipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.