Chiarellos Chicken And Pastina Soup Food

CHIARELLO'S CHICKEN AND PASTINA SOUP

Steps:

• Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
• Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
• Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

PASTINA D'AMBRODO

Steps:

• Rinse and dry the chicken thoroughly. In a large heated soup pot, place the onions, celery, carrots, and bay leaves. Add the whole chicken to the pot, and cover with enough cold water to cover almost all of the chicken. Add the tomatoes. Bring it pot up to the boil. When pot is at full boil, turn the heat down to low. Remove the scum of the broth as it forms on top with ladle. Allow to simmer for a couple of hours.
• Bring large pot of salted water to boil, add pastina and cook according to package directions.
• Remove the chicken from the broth and set aside. Place a strainer over a large serving bowl and strain the chicken broth through. Strain pastina well, before adding into the bowl with the broth. Serve immediately, top with grated Parmesan, if desired.

CHICKEN AND PASTINA SOUP

Steps:

• Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
• Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

CHICKEN AND PASTINA SOUP

Steps:

• Place chicken in 12 inch skillet. Add 1 carton of broth and heat to boiling.
• Reduce heat, cover and simmer 20 minutes or until juice of chicken is clear when thickest part is cut.
• Meanwhile, in 5 quart stockpot, heat oil over medium heat.
• Add onion, carrot and celery.
• Cook 8-10 minutes, stirring occasionally until vegetables are tender.
• Drain chicken, reserving broth and set chicken aside.
• Strain broth and add to vegetables.
• Stir remaining carton of broth, tomatoes, salt, pepper and bay leaf into stockpot and heat to boiling.
• Stir in pasta. Reduce heat, cover and simmer 15 minutes.
• Shred or cut chicken into bite size pieces and add to soup.
• Stir in greens just until wilted and remove bay leaf.
• Serve with parmesan cheese.

OLD HEN PASTINA BRODO

Steps:

• Preheat oven to 300 degrees F. Rinse the chicken well with cold water and place in a deep ovenproof roasting pan with the onion, carrot, celery, tomato and bay leaf. Add enough cold water to come up about 2/3 the sides of the bird. Bring to a simmer on top of the stove, straddling two burners if necessary. Cover, place in the oven and braise until the chicken is completely cooked (about 1-1/2 hours).
• Remove from the oven and turn the chicken over in the broth to cool. Remove the cooled chicken from the broth. Shred the chicken and strain the broth into a stockpot. Reserve.
• Bring a pot of salted water to boil. Add the Pastina and cook for about 15 minutes or until done. Drain and set aside. Bring the reserved broth to a simmer, season with salt and pepper and add the cooked Pastina. Add the chicken and greens in order to wilt the greens and heat the chicken. Ladle into bowls. Grate Parmesan over the soup and finish with freshly-cracked pepper.

CAPELLINI SOUP WITH RICH CHICKEN BRODO

Steps:

• Generously season each piece of chicken with salt and pepper. Heat the olive oil in a large pot over high heat until it begins to smoke. Carefully add chicken pieces in a single layer, skin side down, to brown each piece. After about 8 minutes, turn each piece and brown them on the second side. When the chicken pieces are a deep brown on both sides, place the onions, celery, and carrots in the pot and cook until deeply browned, about 15 minutes, stirring only occasionally.
• Add the mushrooms, if using. Add the wine and bay leaves. With a wooden spoon, scrape the bottom of the pot to remove any caramelized bits. Cook over high heat until about 1/4 cup of wine remains, about 5 minutes. Add the water. When the water comes up to a simmer, skim off any foam or impurities that rise to the top. Lower heat to maintain a simmer, but do not let the broth boil.
• Simmer the broth uncovered for 2 1/2 to 3 hours, occasionally skimming any foam and impurities that rise to the top. The chicken meat will be tender and falling off of the bone. Remove the chicken pieces from the broth and reserve. Pour the broth through a colander lined with a tea towel (or a triple thickness cheese cloth) and set over a large, clean pot (or strain the broth into a large bowl and return the broth to the pot). Discard the vegetables. You should have about 8 cups of broth. Keep the broth warm. Taste and season really well (this is a simple dish that requires plenty of salt and pepper).
• When the chicken is cool enough to handle, shred the chicken meat from the bones. Discard the bones. Place the shredded chicken in a large bowl.
• Cook the pasta in a large pot of boiling salted water for about 5 minutes, until just shy of al dente, and then drain it through a colander. Pour the warm pasta directly into the bowl with the shredded chicken. Add the parsley and season with salt and pepper. Drizzle with olive oil and stir. Add 1 cup of reserved broth to moisten the mixture.
• Mix well and divide evenly among 8 serving bowls. Ladle 1 cup of warm broth into the bowl. Scatter some Parmesan over each bowl of soup. Pass chili flakes for extra flavor. Serve warm with both a spoon and a fork.

CHIARELLO'S CHICKEN AND PASTINA SOUP

Steps:

• Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
• Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
• Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

CHIARELLO'S CHICKEN AND PASTINA SOUP

Steps:

• Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
• Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
• Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

CHIARELLO'S CHICKEN AND PASTINA SOUP

Steps:

• Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
• Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
• Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

CHIARELLO'S PUMPKIN PASTINA

Steps:

• Bring the broth to a low simmer in a saucepan.
• Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
• Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
• Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring inches Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.

CHIARELLO'S CHICKEN AND PASTINA SOUP

Steps:

• Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
• Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
• Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.