Williams-Sonoma Chicken and Vegetable Stracciatella

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken breasts into 1/2 inch thick slices.
  • In a saucepan, combine the stock and garlic and bring to a boil over medium-high heat.
  • Add the carrot and celery, cover, and cook until the vegetables are just tender, about 4 minutes.
  • Add the parmesan, 2 TBS of the parsley, the chicken and the spinach.
  • 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.
  • Remove from the heat.
  • Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear.
  • Season to taste with salt and pepper.
  • Ladle into warmed bowls and garnish with the remaining 2 TBS of parsley.
  • Serve immediately.
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