Williams-Sonoma Chicken and Vegetable Stracciatella |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy to make and it's the Jewish penicillin for anyone who isn't feeling well. Ingredients:
5 cups chicken stock or 5 cups prepared broth |
3 garlic cloves, thinly sliced |
1 small carrot, peeled and julienned |
1 stalk celery, julienned |
2 tablespoons freshly grated parmesan cheese |
4 tablespoons finely chopped fresh flat-leaf parsley |
1 lb boneless skinless chicken breast |
1/2 lb spinach leaves, washed well |
2 eggs, lightly beaten |
salt & freshly ground black pepper |
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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