Stracciatella
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.
Ingreadients :
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
Step by Step :
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.
