Recipe Stracciatella II (Soup)

Required Ingredients:

• 1 (3 pound) whole chicken
• 3 quarts water
• 11 carrots
• 6 stalks celery
• 2 onions
• 1/2 cup uncooked white rice
• 6 ounces baby spinach, chopped
• 1/2 cup grated Romano cheese
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon lemon juice
• 3 (14 ounce) cans chicken broth
• 4 eggs, lightly beaten

Preparing/Cooking:

• Cut up chicken into large pieces and place in a large soup pot with the water.
• Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well.
• Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender.
• Remove chicken and reserve stock.
• When cool enough to handle, bone chicken and cut meat into bite-size pieces.
• Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat.
• Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice.
• Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
• Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano.
• Set aside.
• In large saucepan, bring chicken broth to a boil.
• Pour the eggs into the boiling broth, slowly, in a thin stream.
• Remove the broth from the heat and stir it into the chicken mixture.
• Serve hot.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z