Italian Spring Chicken Soup
This recipe makes 6 servings
|Per serving: about||-|
|total fat||6 g|
|sat. fat||3 g|
- Portion size: 6
Classic Italian stracciatella soup is the inspiration for this recipe. The key to its success is homemade chicken stock. Once that's made, the rest is quick, light and lemony.
- 3/4 tsp 3/4tspsalt
- 3 3eggeggs
- 1/2 cup 1/2cupfinely grated Parmesan cheese
- 3 tbsp 3tbspsemolina flour or cornmeal
- 3 tbsp 3tbspfinely chopped fresh parsley
- 1-1/2 tsp 1-1/2tspgrated lemon rind
- 2 lb 2lbchicken backs, necks and wing tips
- 2 2oniononions, chopped
- 2 2large ribs celery, chopped
- 2 2plum tomatoplum tomatoes, quartered
- 1 1carrotcarrots, chopped
- 8 sprigs 8sprigsfresh parsley
- 4 sprigs 4sprigsfresh thyme
- 2 2bay leafbay leaves
- 2 2cloves garlic
- 1/2 tsp 1/2tspwhole peppercorns
Stock: In stockpot, combine chicken, onions, celery, tomatoes, carrot, parsley, thyme, bay leaves, garlic and peppercorns. Pour in 12 cups (3 L) water; bring to boil. Reduce heat and simmer, skimming occasionally, for 4 hours.
Strain through cheesecloth-lined sieve into large bowl, pressing to extract liquid and make about 8 cups (2 L). Refrigerate until fat congeals on surface, about 8 hours. Lift off fat and discard. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)
Reserve 1/4 cup (50 mL) of the stock. In large saucepan, bring remaining stock to boil; add salt and boil until reduced to 6 cups (1.5 L), about 13 minutes.
Meanwhile, in bowl, whisk together eggs, cheese, semolina, parsley, lemon rind and reserved chicken stock. Gradually pour into boiling stock, stirring constantly with wooden spoon, until eggs break into strands, about 1 minute.
Source : Canadian Living Magazine, June 2009