Sicilian Chicken Soup

Name: Sicilian Chicken Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 1 bay leaf; 2 mediums carrots, each cut into 3 pieces; 4 celery stalks, each cut into 3 pieces; 1 kilograms chicken; 1 egg; 1 egg white; 4 flat-leaf parsley sprigs; 2 larges garlic cloves; 1 medium leek, trimmed and cut into 3 pieces; 3 Tbsps uncooked pastina (tiny star-shaped pasta); 0 teaspoons pepper; 14 grams tablespoons grated fresh Romano cheese; 1 teaspoon salt; 2 liters water

Sicilian Chicken Soup might be just the main course you are searching for. This recipe serves 18. One portion of this dish contains approximately 15g of protein, 12g of fat, and a total of 187 calories. If you have chicken, egg white, water, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Autumn.

Instructions

Combine first 9 ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Equipment you will use

Dutch Oven

Remove from heat.

Remove chicken and carrot from broth.

Ingredients you will need

Whole Chicken

Carrot

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.

Ingredients you will need

Whole Chicken

Carrot

Broth

Equipment you will use

Sieve