Stracciatella – Chicken Soup

⅓ Cup Olive oil

1 Onion – Chopped

6 Celery Stalks – Chopped

1 lb. Carrots – Peeled and Chopped

1 (3 lb.) Rotisserie Organic Chicken – Remove all the meat of the bones and pull apart into small pieces.  

10 Cups Low Sodium Organic Chicken Broth

2 ½ tsp. Salt, plus ¼ tsp

1 ½ tsp. Black Pepper, plus ⅛ tsp

3 Cups Baby Spinach

3 Eggs – Beaten

3 tbsp. Grated Pecorino Romano

1 lb. of a small Pasta of choice.  I use Acini Pepe

 

In a pasta pot boil water.

In a large soup pot heat the olive oil.  On a low flame cook the onion until it becomes translucent and add the carrots and the celery.  Cook on a low to medium flame for about 10 minutes or until they become soft.  Add the shredded chicken and then the 2 ½ tsp of salt and the 1 ½ tsp of black pepper.  Stir the mixture and cook for about 2 minutes.  Add the broth.  Cook for 30 minutes, make sure the veggies are cooked,  Then add the spinach.  Cook until the spinach wilts. 

Meanwhile, cook your pasta and drain and put in a bowl.  Add a small amount of olive oil to the pasta so that it does not stick together.

In a bowl with the beaten eggs, add the grated Pecorino, ¼ tsp of salt and ⅛ tsp of pepper.  Whisk well.  Raise the heat in the soup.  When it starts to slightly boil, slowly whisk the egg mixture into the soup.  Reduce the heat and cook for another 2 minutes or so.  Serve with the pasta and top with grated Pecorino.

Print Recipe