Chicken Stracciatella Soup
Prep Time:
75 minutes
Serves:
Level:
4
Easy
Category:
Meat
About the Recipe
Chicken stracciatella soup with spinach and parmigiano. One whole chicken gives you the broth and the meat. A lighter way to eat chicken, and the broth freezes as a base you can always fall back on. Made for cold weather.
Ingredients
1 whole chicken
3 carrots
2 sticks celery
2 medium brown onions
200g tomatoes, cherry or roma
2 sprigs rosemary
2 sprigs thyme
10 peppercorns
5 eggs
200g baby spinach
100g parmigiano reggiano, grated
salt
Preparation
1. Rinse the chicken. For a deeper flavour, first rub it with a little oil and roast at 240C until golden but not cooked through. Optional, and it will mess up the oven.
2. Sit the chicken in a tall, narrow pot. Add the carrots, celery, onions and tomatoes in large chunks. A little salt, then water to sit 3cm above the chicken.
3. Bring to the boil and skim off the foam. Add the peppercorns and herbs.
4. Lid on but not sealed, simmer very gently for at least 1 hour. Let it cool in the pot another hour if you can.
5. Lift out the chicken and pick the meat for the soup. Strain the stock through a fine sieve. Freeze what you don't use as a base for next time.
6. Beat the eggs with the parmigiano, salt and pepper.
7. Bring 600 to 700ml of stock to the boil, drop to a simmer, then pour in the egg in a thin stream, stirring, so it tears into ribbons. That is stracciatella, from stracciare, to tear.
8. Add the spinach for a minute, check the seasoning, then finish with the picked chicken.