Sicilian Chicken Soup

Ingredients

• 1  bay leaf 
• 2 medium carrots cut into 3 pieces
• 4  celery stalks cut into 3 pieces
• 3 pound meat from a rotisserie chicken 
• 1  eggs 
• 1  egg white 
• 4  flat-leaf parsley sprigs 
• 2 large garlic cloves 
• 1 medium leek trimmed cut into 3 pieces
• 3 tablespoons pasta star-shaped uncooked (tiny pasta)
• 0.3 teaspoon pepper 
• 0.5 ounce romano cheese fresh grated
• 1 teaspoon salt 
• 10 cup water 

Equipment

• bowl
• sieve
• dutch oven

Directions

1. Combine first 9 ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours.
2. Remove from heat.
3. Remove chicken and carrot from broth.
4. 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.
5. Remove chicken from bones; cut into bite-size pieces. Discard bones.
6. Combine chicken, carrot, and 8 cups broth in Dutch oven; bring to a boil.
7. Add pastina, Romano cheese, salt, and pepper; cook 5 minutes.
8. Combine egg and egg white; stir well, and slowly drizzle into boiling broth mixture, stirring constantly. Immediately remove from heat.