Stracciatella

Name: Stracciatella
Total time: 30 min
Ingredients: 1 (3 1/2- to 4-pound) chicken, quartered; 2 medium white onions, quartered; 3 large carrots, scrubbed and cut into 2-inch pieces; 3 celery ribs with leaves, cut into 2-inch pieces; 2 garlic cloves; 2 parsley sprigs; 2 thyme sprigs; 2 bay leaves; 1 teaspoon coriander seeds; 6 black peppercorns; Kosher salt; 6 cups chicken stock; 2 large eggs; 1/4 cup finely grated Parmigiano-Reggiano; 2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken; 1 cup frozen peas; 2 cups leaf spinach (about 2 ounces), thinly sliced; 1 cup basil leaves, thinly sliced; Kosher salt; Pepper

5.0

(2)

4 Reviews

Stracciatella is the Italian version of egg drop soup. This tasty one from chef Hugh Acheson includes shredded chicken, spinach, basil, peas, grated Parmigiano-Reggiano and eggs.

By

Hugh Acheson

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Ingredients

Basic Chicken Stock

1 (3 1/2- to 4-pound) chicken, quartered
2 medium white onions, quartered
3 carrot carrots, scrubbed and cut into 2-inch pieces
3 celery ribs with leaves, cut into 2-inch pieces
2 garlic cloves
2 parsley sprigs
2 thyme sprigs
2 bay leaves
1 teaspoon coriander seeds
6 black peppercorns
Kosher salt

Stracciatella

6 cups chicken stock
2 large eggs
1/4 cup finely grated Parmigiano-Reggiano
2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken
1 cup frozen peas
2 cups leaf spinach (about 2 ounces), thinly sliced
1 cup basil leaves, thinly sliced
Kosher salt
Pepper

Directions

Make the chicken stock

In a large stockpot, combine 4 quarts of water with all of the ingredients except the salt. Simmer over very low heat, partially covered, for 8 hours; skim the surface of the stock as necessary.
Strain the stock into a large bowl and season with salt; discard the solids. Let the stock cool, then refrigerate. Skim the fat from the surface before using.

Make the stracciatella

In a medium pot, bring the chicken stock to a simmer over moderate heat. In a small bowl, whisk together the eggs and cheese. Slowly add the egg mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. Stir in the chicken and peas and simmer until heated through, about 2 minutes. Add the spinach and basil and cook until just wilted, about 1 minute. Season with salt and pepper and serve.