(Additional step that can be omitted: If you do not need the broth right away, or if on a low-fat diet, store the strained broth  in a pot in the refrigerator. Watch closely as the broth comes to a boil. Place the quartered chicken into a large soup pot. Drive Italy! Fill the pot with water until the chicken is covered then cover and bring to a boil. By the next  day, the fat will have floated to the top and hardened and can easily be skimmed off with a spoon.). Turn off heat and stir in egg, letting it cook in the hot pasta. More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian. Rinse again to clean off again. When the egg is cooked through, it is ready to eat, topped with Parmesan cheese of course! Facebook Group This easy soup recipe is the perfect way to beat those winter blues, made with wholesome ingredients and served with a cheesy parmesan crouton! Ladle into bowls and serve with crusty bread. I can’t wait to add it to my fall lineup. Italian Barista Asks, “Cappuccino, Anyone?”, Making Italian Reservations for Your Summer Vacation, Travel Italy: Italian Hosts and their Guests, Live and Learn Italian Immersion Experience, Chicagoland Italian American Professionals, Chick Pea Soup with Ribs (Ceci con le Costine) for All Souls Day | Learn Travel Italian Blog, Tartufo — Gelato but Even Better! In this case, you will see the pasta stars grow. My mother would drizzle beaten eggs into her chicken broth to make wispy yellow strands of scrambled eggs, for “Egg Drop Soup” as my family called it,  also known by its more traditional name of  “Stracciatella “ or “Rags Soup.”  And, I think every Italian adult has fond memories  of their lunches at home as a young child, especially when they discovered tiny star-shaped “pastina” pastas  in their chicken broth for “Pastina Soup!”. 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