Stracciatella II
Description
Chicken soup from scratch is enhanced with spinach, Romano, rice and egg in this surprisingly easy soup.
Ingredients
•
1 (3 pound) whole chicken
•
3 quarts water
•
11 carrots
•
6 stalks celery
•
2 onions
•
1/2 cup uncooked white rice
•
6 ounces baby spinach, chopped
•
1/2 cup grated Romano cheese
•
2 teaspoons salt
•
1 teaspoon ground black pepper
•
1/2 teaspoon dried oregano
•
1 tablespoon lemon juice
•
3 (14 ounce) cans chicken broth
•
4 eggs, lightly beaten
Directions
1
Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
2
Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
3
Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
4
In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.