Homemade Chickarina Soup

Name: Homemade Chickarina Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 bay leaf; 1 teaspoon whole black peppercorns; 2 Tbsps bread crumbs; 237 milliliters large carrot, diced (about; 237 milliliters stalks celery, diced (about; 794 grams bone-in chicken thighs and drumsticks; 1 small clove garlic, halved; 237 milliliters pearl pasta or Israeli couscous (see note above); 4 servings Kosher salt and freshly ground black pepper; 59 milliliters homemade or store-bought low sodium chicken broth (see note above); 3 Tbsps olive oil, divided; 237 milliliters medium onion, diced (about; 14 grams Parmesan cheese, grated, plus extra for serving on the side; 59 milliliters chopped parsley to garnish; 227 grams boneless, skinless chicken breast, cut into 2-inch pieces (see note above); 1 pinch Pinch white pepper

You can never have too many main course recipes, so give Homemade Chickarina Soup a try. This recipe makes 4 servings with 692 calories, 47g of protein, and 35g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have chicken thighs and drumsticks, pepper, bread crumbs, and a few other ingredients on hand, you can make it. To use up the bay leaf you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Place chicken thighs and drumsticks in stock pot, add 1 teaspoon salt, 1 teaspoon black peppercorns, bay leaf, and 10 cups water.

Ingredients you will need

Black Peppercorns

Chicken Thighs

Chicken Drumsticks

Bay Leaves

Stock

Water

Salt

Equipment you will use

Pot

Heat on medium-high heat until mixture comes to a boil. Reduce heat to low and gently simmer until meat is tender, about 45 minutes, skimming off fat from the top.

Ingredients you will need

Meat

Transfer meat to plate and when cool enough to handle, remove meat from the bones and cut into bite size pieces. Strain stock and reserve.

Ingredients you will need

Stock

Meat

Place chicken breast pieces, chicken broth, bread crumbs, baking powder, garlic, 2 teaspoons oil, cheese, 1/4 teaspoon salt, 1/8 teaspoon fresh ground black pepper, and white pepper in food processor. Pulse until a paste is formed (do not purée).

Ingredients you will need

Ground Black Pepper

Chicken Breast

Baking Powder

Chicken Broth

Breadcrumbs

White Pepper

Cheese

Garlic

Salt

Cooking Oil

Equipment you will use

Food Processor

Transfer to bowl, cover and chill.

Equipment you will use

Bowl

Heat remaining 3 tablespoons oil in large saucepan or Dutch oven over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add onion, carrot, celery and 1 teaspoon salt and cook until just beginning to soften, 3 to 5 minutes (If using Israeli couscous, only cook for 1 minute).

Ingredients you will need

Israeli Couscous

Carrot

Celery

Onion

Salt

Add reserved stock (from simmered leg meat), bring to simmer, then remove from heat. Using a very small scoop or hands (see note above), drop meatballs into soup. Return to heat and bring to a simmer.

Ingredients you will need

Meatballs

Stock

Meat

Soup

Add pasta and cook until al dente, following package directions for timing. Season to taste with salt and serve with grated Parmesan and chopped parsley over the top.

Ingredients you will need

Parmesan