PASTINA SOUP (SIMPLE ITALIAN CHICKEN SOUP)
A super simple Italian soup made with a minimal of ingredients.
Provided by Christina Conte
Categories Soups
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 132 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 416 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
PASTINA EN BRODO
Make and share this Pastina En Brodo recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, bring chicken broth, carrots and 2 cups water to a boil.
- Reduce heat to low and cook 5 minutes. Add pastina and oregano and cook until carrots and pasta are tender, about 5 minutes longer.
- Stir in cheese and parsley. Season with pepper.
Nutrition Facts : Calories 141.9, Fat 6.9, SaturatedFat 3.5, Cholesterol 14.7, Sodium 1350.4, Carbohydrate 5.2, Fiber 1, Sugar 2.6, Protein 13.9
OLD HEN PASTINA BRODO
Provided by Michael Chiarello : Food Network
Yield 4 servings
Number Of Ingredients 11
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.
PASTINA SOUP
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
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