Chicken And Egg Soup With Pastina Food

PASTINA SOUP (SIMPLE ITALIAN CHICKEN SOUP)

Steps:

• Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
• Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
• Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.

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.

TINY PASTA AND EGG SOUP

Steps:

• Cook pasta according to directions and drain.
• Beat the eggs.
• In a medium sauce pan, bring the chicken stock to a boil.
• Season the stock with nutmeg, salt and pepper.
• Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
• Whisk until eggs form strings.
• Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.
• Hug your friend or yourself and enjoy!

ITALIAN STRACCIATELLA SOUP

Steps:

• In a medium to large pot bring the broth to a boil.
• In a small bowl beat together the eggs then add the parmesan cheese, and nutmeg (if desired). Beat until well combined. If you don't like nutmeg then a sprinkling of lemon zest before serving is also favourite with Romans.
• Add the egg mixture to the boiling broth in a slow steady stream while mixing with a whisk, let cook for about 3-4 minutes. Once the mixture boils again*, give it another whisk and then serve. Sprinkle with chopped fresh parsley or more parmesan cheese if desired.

PASTINA SOUP

Steps:

• Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
• Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
• Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
• Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.

ITALIAN PASTINA EGG DROP SOUP

Steps:

• Bring the chicken broth and water to a boil. Once boiling, cook 1 cup of pastina pasta in the broth. (Cook the pastina according to the time on the box.)
• While the pastina is cooking, beat the eggs in a small bowl and then whisk in the parmesan cheese with the eggs.
• Once the pasta is cooked remove the pot from the heat.
• Before adding the egg mixture to the pasta you need to temper the eggs so they don't scramble in the heat. To do this: add a spoonful of the hot pasta/broth to the eggs and whisk. Repeat that 2 times until the eggs are warm then add the egg mixture to the pot with the pasta. Whisk everything until smooth.
• Add in the salt, pepper, butter and parsley and whisk again until everything is combined.
• Serve immediately with an extra sprinkle of cheese and parsley and a drizzle of olive oil if you're feeling fancy!

BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)

Steps:

• Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
• Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
• Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
• While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.