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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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The cloves used to make the chicken stock give this simple, pure soup a subtle sweet undertone. Ingredients:
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 |
Directions:
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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