Chicken Stracciatella With Baby Spinach
This hearty chicken and spinach soup is a comforting and flavorful dish that will warm you up from the inside out. With tender bites of roasted chicken, vibrant baby spinach, and a luscious egg and cheese mixture adding richness, each spoonful is a delightful blend of textures and flavors. The easy preparation makes it a perfect choice for a cozy weeknight meal or a comforting lunch option. Enjoy a bowl of this delicious soup for a satisfying and nourishing dining experience.
— Constant Cookbook
Ingredients
- 6 cups chicken stock, preferably homemade
- 2 cups bite-size pieces roasted chicken (see
- related recipes at left)
- 2 cups baby spinach leaves
- 1 egg
- 2 Tbs. grated Parmigiano-Reggiano
- cheese
- Salt and freshly ground pepper, to taste
Instructions
- In a large saucepan over high heat, bring the stock to a boil. Add the chicken and spinach and return to a boil.
- In a small bowl, beat the egg with the cheese. While stirring the soup, pour the egg mixture into the pan¿it will form tiny flakes. Reduce the heat to medium-low and simmer until the flakes are set, about 3 minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 6.
- An exclusive online recipe from Williams-Sonoma Collection Series, <i>Chicken,</i> by Rick Rodgers (Simon & Schuster, 2001).
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