Wednesday, July 23, 2008
Chicken Soup With Pasta
4 – 41/2 Cups Chicken Broth
1 1/4 Cups Small Pasta ( I use Ronzoni Acini Di Pepe # 44)
2 Egg Yolks
1/4 Cup Whipping Cream
2 Tbs. Parmesan Cheese
1 Can of Chicken ( Large )
Season to taste with salt, pepper & garlic powder
Put the chicken broth & can chicken into a soup pot, bring to a boil then add the pasta and cook for 5-10 min. In a small bowl whisk the egg yolks, cream and cheese. After the soup has boiled for the 5-10 min take about ¼ cup of the soup and mix it in with the egg mixture to temper the eggs. You do this so when you put the egg mixture into the soup it will not scramble the eggs. When ready to add the egg mixture to the soup take the soup off the heat and mix well. Return to heat and cook over low for another 4-5 min being careful not to boil the soup.
Serve hot with a grilled sandwich for a wonderful yet simple dinner.