Homemade Chickarina Soup Recipes

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HOMEMADE CHICKARINA SOUP RECIPE



Homemade Chickarina Soup Recipe image

Make this awesome canned soup at home-even down to the bouncy meatballs.

Provided by Yvonne Ruperti

Categories     Mains     Soups and Stews     Soup

Time 1h30m

Yield 6

Number Of Ingredients 17

1 3/4 pounds bone-in chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 teaspoon whole black peppercorns
1 bay leaf
8 ounces boneless, skinless chicken breast, cut into 2-inch pieces (see note)
1/4 cup homemade or store-bought low sodium chicken broth (see note)
2 tablespoons bread crumbs
1 teaspoon baking powder
1 small clove garlic, halved
3 tablespoons plus 2 teaspoons olive oil, divided
1/2 ounce Parmesan cheese, grated, plus extra for serving on the side
Pinch white pepper
1 medium onion, diced (about 1 cup)
1 large carrot, diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
1 cup pearl pasta or Israeli couscous (see note)
1/4 cup chopped parsley to garnish

Steps:

  • Place chicken thighs and drumsticks in stock pot, add 1 teaspoon salt, 1 teaspoon black peppercorns, bay leaf, and 10 cups water. Heat on medium-high heat until mixture comes to a boil. Reduce heat to low and gently simmer until meat is tender, about 45 minutes, skimming off fat from the top. Transfer meat to plate and when cool enough to handle, remove meat from the bones and cut into bite size pieces. Strain stock and reserve.
  • While stock is simmering, make meatballs: Place chicken breast pieces, chicken broth, bread crumbs, baking powder, garlic, 2 teaspoons oil, cheese, 1/4 teaspoon salt, 1/8 teaspoon fresh ground black pepper, and white pepper in food processor. Pulse until a paste is formed (do not purée). Transfer to bowl, cover and chill.
  • When the stock is ready, cook the soup: Heat remaining 3 tablespoons oil in large saucepan or Dutch oven over medium heat until shimmering. Add onion, carrot, celery and 1 teaspoon salt and cook until just beginning to soften, 3 to 5 minutes (If using Israeli couscous, only cook for 1 minute).
  • Add reserved stock (from simmered leg meat), bring to simmer, then remove from heat. Using a very small scoop or hands (see note), drop meatballs into soup. Return to heat and bring to a simmer. Add pasta and cook until al dente, following package directions for timing. Season to taste with salt and serve with grated Parmesan and chopped parsley over the top.

Nutrition Facts : Calories 297 kcal, Carbohydrate 14 g, Cholesterol 82 mg, Fiber 2 g, Protein 23 g, SaturatedFat 4 g, Sodium 370 mg, Sugar 2 g, Fat 17 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

CHICKARINA SOUP RECIPE - (4.3/5)



Chickarina Soup Recipe - (4.3/5) image

Provided by Cindy

Number Of Ingredients 21

For the soup:
Extra-virgin olive oil
3 cloves garlic, smashed
2 large carrots, chopped
1 medium onion, chopped
2 ribs celery, sliced
4 fresh thyme sprigs
3 quarts low-sodium chicken broth, preferably homemade
1/4 cup chopped flat-leaf parsley
Pearl Couscous (RiceSelect brand)
Salt and Pepper to taste
Grated Parmigiano, for garnish
For the meatballs:
1 small onion, diced
1 lb. boneless, skinless chicken breast
1 egg
1 tsp. fresh thyme leaves
1 Tbsp. chopped parsley
1/4 cup grated Parmigiano
1/4 cup seasoned bread crumbs
Salt and Pepper to taste

Steps:

  • Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery and thyme and gently saute until fragrant, 5-7 minutes. Pour in chicken broth, parsley and salt and pepper to taste. Bring to a boil and reduce to simmer while you work on the meatballs. For the meatballs: Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the chicken, egg, onion, thyme, parsley and cheese and breadcrumbs to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few Tablespoons of olive oil. Use a small ice cream scoop to drop meatballs onto skillet. Cook turning until golden brown. Once meatballs are browned, add to pot of chicken broth and simmer for 2 or 3 minutes. Cook small pasta of your choice and serve with some grated Parmesean, olive oil and parsley.

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