Post by bee on Mar 8, 2007 14:19:24 GMT -5
Sicilian Chicken and Leek Soup
3-4 pound chicken pieces
4 celery ribs, diced
5 carrots, diced
2 large leeks, washed of all sand and cut into chunks
Fresh chopped or dried parsley
2 bay leaves
2 garlic cloves, minced
salt and pepper to taste
Endive or escarole, leaves torn
**optional: can add uncooked pastina, rice, romano or parmesan cheese
Wash chicken parts under cold water. Add to a large stockpot and add enough water to cover. Cook for several hours over med-high heat or until chicken is cooled and falling off bone. There may be a foam that rises to the top, I just skim this off. Remove chicken to a platter and let cool enough to handle. Meanwhile, add celery, carrots, leeks, parsley, bay, garlic, salt and pepper to taste. Debone chicken and remove all skin and cartiledge. Add to soup pot. Simmer 30 mintues or until veggies are tender. (if using rice or pastina, add with the veggies and if using escarole/endive, add to pot a few minutes before serving - just enough to wilt the leaves).
Top each bowl with grated cheese, if desired.
3-4 pound chicken pieces
4 celery ribs, diced
5 carrots, diced
2 large leeks, washed of all sand and cut into chunks
Fresh chopped or dried parsley
2 bay leaves
2 garlic cloves, minced
salt and pepper to taste
Endive or escarole, leaves torn
**optional: can add uncooked pastina, rice, romano or parmesan cheese
Wash chicken parts under cold water. Add to a large stockpot and add enough water to cover. Cook for several hours over med-high heat or until chicken is cooled and falling off bone. There may be a foam that rises to the top, I just skim this off. Remove chicken to a platter and let cool enough to handle. Meanwhile, add celery, carrots, leeks, parsley, bay, garlic, salt and pepper to taste. Debone chicken and remove all skin and cartiledge. Add to soup pot. Simmer 30 mintues or until veggies are tender. (if using rice or pastina, add with the veggies and if using escarole/endive, add to pot a few minutes before serving - just enough to wilt the leaves).
Top each bowl with grated cheese, if desired.