Stracciatella Soup
Silky Italian egg-drop soup with chicken broth, finished with a cloud of beaten egg and fresh herbs. Light, elegant, and ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 238
- Protein
- 24g
comfortelegantitalianchickeneggssilkytenderweeknight
Ingredients
- 6 cups chicken broth
- 1 cup shredded rotisserie chicken
- 3 whole eggs
- ½ cup Parmigiano-Reggiano, grated
- 2 cups fresh spinach, loosely packed
- 1 whole lemon (zested + juiced)
- 2 tbsp fresh parsley or dill, chopped
- 0 salt and black pepper to taste
Instructions
- 1
Bring broth to a steady simmer in a large pot over medium heat.
- 2
Add rotisserie chicken and lemon zest. Stir and simmer 2 minutes.
- 3
Add spinach and stir until just wilted, about 30 seconds.
- 4
Whisk eggs with Parmigiano-Reggiano and lemon juice in a bowl.
- 5
Slowly drizzle egg mixture into simmering broth while stirring constantly to create ribbons.
- 6
Remove from heat. Taste and adjust salt and pepper.
- 7
Ladle into bowls and top with fresh parsley or dill. Serve immediately.
Tools you’ll need
- large pot (4-quart minimum)
- whisk
- wooden spoon
- ladle
- small mixing bowl
- microplane or fine grater
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