About this recipe:A traditional Italian soup with the addition of fresh vegetables, rice and chicken. Sprinkle with additional Pecorino Romano just before serving. Enjoy this soup with a crusty piece of bread, if desired.
1 (1.35g) whole chicken
3 litres water
6 sticks celery
90g uncooked white rice
170g baby spinach, chopped
60g Pecorino Romano cheese, grated
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 tablespoon lemon juice
1.2 litres chicken stock
4 eggs, lightly beaten
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Cut up chicken into large pieces and place in a large stock pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to the 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 liquidiser or food processor or using an hand 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 the boil, then reduce heat and simmer until rice is tender, about 20 minutes.
Remove chicken mixture from heat and stir in spinach, Pecorino Romano, salt, pepper, lemon juice and oregano. Set aside.
In large saucepan, bring chicken stock to the boil. Pour the eggs into the boiling stock, slowly, in a thin stream. Remove the stock from the heat and stir it into the chicken mixture. Serve hot.