This is a dish that my mom used to prepare for me when I was little, I propose it for your kids. It’s super simple, healthy and hearty.
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Yield: Serves 3 to 4INGREDIENTS:
- 2 chicken thighs or breasts skinned and cleaned
- 1 carrot
- 1 celery stick
- 1 small onion
- extra virgin olive oil as needed
- 5 tbsp small pasta of choice
- 1 egg beaten
- grated parmigiano reggiano as needed
- salt and pepper to taste
- 1 to 2 sprigs of parsley
METHOD:1. Roughly chop the vegetables into cubes.2.Take olive oil in a non-stick pot. Add the chopped carrot, onion and celery.Saute for a few minutes.3. Add the chicken thighs and the parsley.Add enough water to cover the vegetables and chicken completely.Cover with a lid and let cook on low heat4. Cook for up to 2 hours.Once cooked, you can remove the chicken, parsley and the vegetables from the broth.This step is optional, you can keep them inside the broth or remove them and use them as a side dish.5. Season with salt and pepper. Add the pastina and cook according to the directions on the packet.6. Beat the egg with the grated parmigiano cheese.7. Turn off the heat, add the egg mixture into the broth while whisking vigorously with the help of a fork or whisk. Serve with a swig of olive oil.Tip! You can shred the chicken and add it back to the broth for a hearty soup.
