Chicken Soup Makes The Heart Goes Yonder


Ah. I am one of those people who adore cute pasta shape and make something out of it. Like this uber delicious chicken soup.

However this Stelline turns out to be Hydrangea lookalike, instead of starry starry night.. Anyhooo.

Before you start, let me say that my recipe differs quite a bit a lot from the original version, for example I add tomatoes into my chicken soup (something that most Indonesians can relate to). I also add bay leaf, because this is how my mother in law would have done it. And of course, I don’t have any ready chicken stock. No matter how you do your chicken soup, remember to grate some parmesan : this is the secret. Not to mention that Nigel Slater would simply put the entire end-rim.

Lastly I didn’t use any real measurement, so please by all means upped the quantity.

FLOWER CHICKEN SOUP
(inspired by The Glorious Pasta of Italy by Domenica Marchetti)
serve 2

1.5 medium carrot, chopped
1 celery stick, chopped
1/4 small yellow onion, diced
2 shallots, diced
1 tsp coriander powder
half chicken breast, diced
1 fresh bay leaf, crushed
1 small tomato, diced
1.5 L water
2 cubes chicken bouillon
1 handful of Stelini (or other small pastina)
Freshly ground black pepper
grated Parmigiano Reggiano
4 tbsp EVOO

  • In a pot, heat up the oil and add in the onions, shallots, chicken and coriander powder till they are fragrant.
  • Add in the carrot, celery, let it cook till they start to turn soft. Add in the water, chicken bouillon and the bay leaf. Cover the pot.
  • When the water starts to boil, add in the pasta. Turn down the heat to medium low and let it cook.
  • When the soup has boiled but the pastina is still half way through, add in the tomatoes. Season with freshly ground black pepper and adjust to taste.
  • Ladle the soup into serving bowls and grate some parmigiano reggiano over. Serve immediately.
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