Sicilian Chicken Soup

• 10 cup water
• 4 celery stalks, each cut into 3 pieces
• 4 flat-leaf parsley sprigs
• 2 medium carrots, each cut into 3 pieces
• 2 large garlic cloves
• 2 cloves
• 1 medium leek, trimmed and cut into 3 pieces
• 1 bay leaf
• 1 (3-pound) chicken
• 3 tablespoons uncooked pastina (tiny star-shaped pasta)
• 2 tablespoons (1/2 ounce) grated fresh Romano cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1 egg white

1. 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.
2. 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.
3. Combine chicken, carrot, and 8 cups broth in Dutch oven; bring to a boil. Add pastina, Romano cheese, salt, and pepper; cook 5 minutes.
4. Combine egg and egg white; stir well, and slowly drizzle into boiling broth mixture, stirring constantly. Immediately remove from heat.

water, celery stalks, parsley, carrots, garlic, cloves, bay leaf, chicken, pastina, romano cheese, salt, pepper, egg, egg

Taken from www.myrecipes.com/recipe/sicilian-chicken-soup (may not work)