Stracciatella Ii
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 ⓘ
Instructions
- 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.
- 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.
- Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
- 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.
Nutrition & Diet Analysis (per serving)
615
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).