SICILIAN CHICKEN SOUP

10 cups water
1 (3-lb.) chicken
4 celery stalks, each cut into 3 pieces
1 medium leek, trimmed and cut into 3 pieces
2 medium carrots, each cut into 3 pieces
4 flat-flat parsley sprigs
2 large garlic cloves
2 cloves
1 bay leaf
3 tbsp uncooked pastina (tiny star-shaped pasta)
2 tbsp (1/2 oz.) grated fresh Romano cheese
1 tsp salt
1/4 tsp pepper
1 egg
1 egg white

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
Source: Cooking Light magazine, May 1995