Chickarina Soup

Recipe

Soup, Chili & Stew
Chickarina Soup

Primary Media

Bowl of chicken soup served with spoon

User Rating

4.36 out of 5 stars
Rate it:
14 ratings

Recipe Data

4
Servings
30min
Prep
1hr
Total

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    Description

    This recipe was inspired by Valerie Bertinelli's craving for a beloved canned soup that disappeared from her local market. Valerie's remake tastes fresher and brighter but with all the comforts of the original.  

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ¾ lbs.ground chicken
    1large egg white, lightly beaten
    ¼ tsp.kosher salt
    tsp.black pepper
    ½ c.grated fresh pecorino romano cheese
    3 tbsp.olive oil
    1 c.chopped yellow onion
    ½ c.sliced carrot
    ¼ c.chopped celery
    ½ c.uncooked pearl couscous
    1 ½ tsp.chopped fresh garlic
    1 tsp.chopped fresh rosemary
    6 c.chicken broth
    ¼ c.chopped fresh parsley

    Things To Grab

    • Aluminum foil lined baking sheet
    • ½-inch cookie scoop
    • Dutch oven

    Directions

    1. Preheat the broiler with the oven rack 6 to 8 inches from the heat. Line a baking sheet with aluminum foil, and coat with cooking spray. Gently combine the chicken, egg white, salt, pepper, and half of the pecorino romano. Scoop the mixture into meatballs using a ½-inch cookie scoop, and place the meatballs on the prepared baking sheet. Broil until the meatballs are lightly browned, about 6 minutes.

    2. Heat the oil in a large Dutch oven over medium-high. Add the onion, carrot, and celery; cook, stirring often, until the onion is tender, about 6 minutes. Add the couscous, garlic, and rosemary; cook, stirring often, until the couscous is lightly toasted, about 2 minutes. Stir in the chicken broth, and bring to a boil. Add the meatballs, and cook until the couscous is tender and the meatballs are cooked through, 15 to 20 minutes. Top with the parsley and remaining half of the pecorino romano.

    Nutrition facts

    Servings

    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 75mg
    • Sodium: 1740mg
    • Total Carbohydrates: 25g
    • Protein: 25g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 20%
    0%
    Iron 8%
    0%
    Calcium 15%

    Recipe Source:

    Seasons, October 2017