Stracciatella Soup
Savory, light, and comforting, this soup has all the necessary components to be added to your weekly soup rotation during the colder months. The boiled chicken and veggies pack the broth with flavor and nutrients, while the Stracciatella mixture gives this soup a light, fluffy texture that will have you hooked.
Servings: 4
Equipment
Ingredients
The Broth
- 8 cups water
- 2.5 cups bone broth
- 1 onion peeled
- 2 carrots peeled
- 2 celery ribs
- 3 garlic cloves peeled
- 4 chicken thighs skinless
- salt to taste
- ½ cup Pastina
The Stracciatella
- 5 eggs
- 1 cup Parmigiano Reggiano cheese
Instructions
- In a large pot, add water, broth, and whole peeled vegetables. Bring to a boil.
- Once boiling, add the chicken and salt. Reduce the heat to low and let it simmer semi-covered for 40 minutes.
- After 40 minutes, take out the whole vegetables and chicken. Add the Pastina and cook until tender.
- Note: You can use the boiled chicken for salads, wraps, or sandwiches, or chop it up and add it back into the soup—it's your choice!
- Once the Pastina is cooked, remove the pot from the heat.
- In a separate bowl, combine 5 eggs and 1 cup of freshly grated Parmigiano Reggiano. Mix well until combined.
- Slowly add the Stracciatella mixture into the soup pot and let it sit for a minute.
- After a minute, use a whisk to gently break apart the mixture in the soup.
- Serve and enjoy!
Video
Nutrition
Calories: 587kcal | Carbohydrates: 17g | Protein: 47g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 363mg | Sodium: 694mg | Potassium: 575mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5710IU | Vitamin C: 5mg | Calcium: 376mg | Iron: 2mg
