Williams-Sonoma Chicken and Vegetable Stracciatella

“Easy to make and it's the "Jewish penicillin" for anyone who isn't feeling well.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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