It’s no secret that I love to make soups. I have featured a number of soup recipes, from a quick and simple Peppery Leek and Potato to a more complex Corn Chowder with Bell Peppers. They’re the perfect antidote to cool, rainy days and nothing is more welcoming than walking into a home with an aromatic soup simmering on the stove.
Stracciatella is a simple Italian egg-drop soup (ie. a beaten egg is dropped into the broth as it cooks). This recipe is a heartier version, designed to be a meal on its own. It features seasonal vegetables, chicken and a bit of rice. No, it’s not traditional (hence the title ‘Stracciatella-Style’) but it is delicious. For a more authentic version, check out Mario Batali’s recipe: Roman-Style Egg-Drop Soup: La Stracciatella.
A note about spinach: You can always use fresh spinach but to be honest, I find frozen spinach easier to work with if I’m using larger amounts in cooked dishes. Frozen chopped spinach should be easy to find in the frozen vegetable section of any supermarket.
Hearty Stracciatella-Style Soup
Makes about 7-1/2 to 8 cups
- 1 Tablespoon olive oil
- 2 large (about 8 to 10 oz. / 225 to 280 grams each) bone-in chicken breasts with skin on
- 1 cup thinly sliced leeks (white and light green parts only), equals about 1 large leek
- 1 Tablespoon chopped Italian (flat leaf) parsley, plus extra for garnish
- 1/2 cup (packed) thawed frozen chopped spinach or cooked fresh spinach
- 1/4 teaspoon ground nutmeg
- 6-1/4 cups chicken stock
- 1/2 cup raw long grain rice
- 2 large eggs
- 1/4 cup (packed) grated parmesan cheese, plus extra for garnish
- Salt and pepper, to taste
- Sprinkle chicken breasts with a pinch of salt and ground pepper. In a large soup pot or enameled cast iron pot, heat the olive oil on medium-high.
- Add the chicken, skin side down, and sauté until browned, about five minutes. Turn the chicken over and brown the other side, about another three minutes. Remove the chicken from the pot and set aside on a plate. Do not drain the oil from the pot.
- Add the chopped leeks, parsley, thawed spinach and nutmeg. Stir to combine. Reduce heat to medium and cook until the leeks begin to soften, about three minutes.
- Pour in 6 cups of the chicken stock (reserve the last 1/4 cup for the eggs) and add the rice. Return the chicken to the pot. Cover and let the soup simmer gently (not a hard boil) for 25 minutes.
- While the soup is simmering, beat two eggs with the remaining 1/4 cup of chicken stock and 1/4 cup of parmesan until smooth. Season with a pinch of salt and pepper.
- After 25 minutes, remove the chicken breasts from the soup. Remove the skin and discard. Using two forks, pull the meat off the bone. Discard the bones and chop the chicken meat into bite sized pieces. Return the chopped chicken to the soup.
- Pour the beaten egg mixture into the soup, whisking vigorously. Turn the heat to medium-high and simmer, whisking occasionally for five minutes. Don’t be alarmed if the soup begins to look curdled – that’s how it’s supposed to look as the eggs cook.
- Season the soup with salt and pepper to taste. Garnish each serving with grated parmesan and chopped Italian parsley.
Bon Appétit and Enjoy!