Stracciatella with Vegetables and Chicken

    Stracciatella with Vegetables and Chicken

    (47)
    4saves
    2hr


    42 people made this

    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.

    Ingredients
    Serves: 12 

    • 1 (1.35g) whole chicken
    • 3 litres water
    • 11 carrots
    • 6 sticks celery
    • 2 onions
    • 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

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. 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.
    2. 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.
    3. Remove chicken mixture from heat and stir in spinach, Pecorino Romano, salt, pepper, lemon juice and oregano. Set aside.
    4. 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.
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    Reviews & ratings
    Average global rating:
    (47)

    Reviews in English (47)

    by
    26

    I'd love to try it as directed, but this was quick and easier and what I had on hand. Here's what I did different: 1) I only had chicken breast on hand, so I boiled two large ones whole with veggies like step one says to, but I added chicken bouillon because I didn't have the carcass to provide flavor. 2) Instead of cooling the broth and blending it with a portion of veggies, I put all the veggies in at the beginning. Then after 45 min. I scooped out about 1/2 the veggies and just blended them with a hand mixer and then added it back into the soup along with the chicken after I chopped them into small pieces. 3) In step four, it calls for 3 cans of broth to pour the eggs into, but I only used about 1 1/2 cans and I had more than enough liquid in my soup. One more thing... b/c I used bouillon for flavor in step one, it was a little salty, so I would omit the salt if I made it this way again.  -  18 Dec 2008  (Review from Allrecipes US | Canada)

    by
    12

    Excellent. I've made this many times now. Perfect the way it is.  -  11 Nov 2008  (Review from Allrecipes US | Canada)

    by
    10

    I used this recipe as a base and made quite a few adjustments just to make the soup a little thicker and with some more substance. I also added more lemon juice. The extra lemon juice really helps brighten up this soup. Overall a very good soup for a different spin on chicken.  -  03 Jan 2008  (Review from Allrecipes US | Canada)

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