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Williams-Sonoma Chicken and Vegetable Stracciatella

  • 45minutes
  • 308calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, E
MineralsNatrium, Fluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cups chicken stock or 5 cups prepared broth

  2. 3 garlic cloves , thinly sliced

  3. 1 small carrot , peeled and julienned

  4. 1 stalk celery , julienned

  5. 2 tablespoons freshly grated parmesan cheese

  6. 4 tablespoons finely chopped fresh flat-leaf parsley

  7. 1 lb boneless skinless chicken breast

  8. 1/2 lb spinach leaves, washed well

  9. 2 eggs , lightly beaten

  10. salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Cut chicken breasts into 1/2 inch thick slices.

  2. In a saucepan, combine the stock and garlic and bring to a boil over medium-high heat.

  3. Add the carrot and celery, cover, and cook until the vegetables are just tender, about 4 minutes.

  4. Add the parmesan, 2 TBS of the parsley, the chicken and the spinach.

  5. Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes.

  6. Remove from the heat.

  7. Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear.

  8. Season to taste with salt and pepper.

  9. Ladle into warmed bowls and garnish with the remaining 2 TBS of parsley.

  10. Serve immediately.

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