Recipe: Sicilian Chicken Soup (not Carrabbas)

SICILIAN CHICKEN SOUP
Source: Cooking Light Magazine, May 1995
Yield: 9 cups, serving size: 1 1/2 cups

10 cups water
1 medium leek, trimmed and cut into 3 pieces
4 celery stalks, each cut into 3 pieces
2 medium carrots, each cut into 3 pieces
2 large garlic cloves
4 flat-flat parsley sprigs
2 whole cloves (spice)
1 bay leaf
1 (3 lb.) chicken
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 plus 1 egg white

ADVANCE PREPARATIONS:
Combine water, leek, celery, carrots, garlic, parsley, cloves, and bay leaf in an 8-quart Dutch oven or stockpot. Place chicken in the pot and 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 place in refrigerator.

Dice the cooked carrot; cover and place in refrigerator.

Strain broth through a sieve into a large bowl; discard solids. Cover and refrigerate broth at least 24 hours.

TO MAKE SOUP:
Skim solidified fat from surface and discard. Set aside 8 cups broth, refrigerate or freeze remaining broth for another use.

Remove chicken from bones; cut into bite-size pieces. Discard bones.

Combine chicken, reserved 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 and serve.