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Stracciatella II
Stracciatella II
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Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
Easy chicken soup with spinach, Romano, rice, and egg.
Ingredients:
  • 1 (3 pound) whole chicken
  • 3 quarts water
  • 11 carrots
  • 6 stalks celery
  • 2 onions
  • 0.5 cup uncooked white rice
  • 6 ounces baby spinach, chopped
  • 0.5 cup grated Romano cheese
  • 0.5 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 3 (14 ounce) cans chicken broth
  • 4 eggs, lightly beaten
Instructions:
  • Cut the chicken into large pieces and place them in a large soup pot along with the water. Dice 8 carrots, 3 stalks of celery, and 1 onion and add them to the pot. Bring everything to a boil, then cover, reduce heat and simmer for 45 minutes until the chicken is tender. Remove the chicken and set aside the stock. Once cooled, debone the chicken and cut the meat into bite-size pieces.
  • Blend the reserved stock using a blender, food processor, or immersion blender until smooth. Return the stock to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery, and 1 onion, then stir them into the chicken mixture along with the rice. Bring to a boil, then simmer over low heat until the rice is tender, approximately 20 minutes.
  • Take the chicken mixture off the heat and gently fold in the spinach, Romano cheese, salt, pepper, lemon juice, and oregano. Let it sit for later.
  • Bring chicken broth to a boil in a large saucepan. Slowly pour in the eggs in a thin stream. Remove from heat and stir into the chicken mixture. Serve hot.

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