Sicilian Chicken Soup With Escarole Andpastina
|White of leek||2|
|Dried oregano||2 Teaspoon|
|Chicken broth||4 Cup (64 tbs)|
|Pastina/Tubettini||2⁄3 Cup (10.67 tbs)|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. In a large soup pot, simmer chicken (including back and neck), leeks, carrots, celery, oregano, broth, and 4 cups water for 45 minutes. Remove chicken and let cool; pull meat from bones, discarding bones. Strain broth; skim off grease.
2. In a large saucepan, bring broth to a boil. Add pastina and cook 5 minutes. Add chicken and escarole and simmer 2 minutes, or until escarole is wilted. Season with salt and pepper to taste. Sprinkle 1 tablespoon grated cheese over each portion.