Williams-Sonoma Chicken and Vegetable Stracciatella

"Easy to make and it's the "Jewish penicillin" for anyone who isn't feeling well."
photo by stormylee photo by stormylee
photo by stormylee
Ready In:




  • 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.

Questions & Replies

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  1. Paka1931
    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.
  2. stormylee
    This is really good! I used 1 litre of chicken stock (a bit less than called for) and added the chicken earlier to make sure it would be done, but otherwise followed the recipe. Great soup, will definitely make again! Thank you Carrie!
  3. luvclaudia24
    Very easy to cook. tasted great as well!
  4. eynstein
    I doubled this recipe and it was delicious! It has tons of flavor. I used homeade stock and baked chicken cut up into pieces. Fabulous! My mom asked for the recipe. If you want to save time, buy the carrots already julienned or just chop the carrots and celery any way you like. It won't be as pretty but will taste just as delicious.


56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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