Ingredients
-
5
-
3
-
1
-
1
-
2
-
4
-
1
-
1/2
-
2
-
-
-
-
-
-
Directions
Williams-Sonoma Chicken and Vegetable Stracciatella, Easy to make and it’s the Jewish penicillin for anyone who isn’t feeling well , This was such an easy tasty soup The leftovers were a great breakfast too! I didn’t change a thing but was probably a bit heavy on the pepper which was good Thanks for an easy, healthy recipe
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Steps
|
1
Done
|
Cut Chicken Breasts Into 1/2 Inch Thick Slices. |
|
2
Done
|
in a Saucepan, Combine the Stock and Garlic and Bring to a Boil Over Medium-High Heat. |
|
3
Done
|
Add the Carrot and Celery, Cover, and Cook Until the Vegetables Are Just Tender, About 4 Minutes. |
|
4
Done
|
Add the Parmesan, 2 Tbs of the Parsley, the Chicken and the Spinach. |
|
5
Done
|
Return to a Simmer and Cook Until the Chicken Is Just Cooked Through, the Spinach Is Wilted but Still Bright Green and the Cheese Is Melted, About 2 Minutes. |
|
6
Done
|
Remove from the Heat. |
|
7
Done
|
Pour the Eggs Into the Soup and Stir Back and Forth With a Fork Until White Threads of Cooked Egg Appear. |
|
8
Done
|
Season to Taste With Salt and Pepper. |
|
9
Done
|
Ladle Into Warmed Bowls and Garnish With the Remaining 2 Tbs of Parsley. |
|
10
Done
|
Serve Immediately. |
