A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a 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.

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  • Process reserved stock in a blender or food processor or using an immersion 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 a boil, then reduce heat and simmer until rice is tender, about 20 minutes.

  • Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.

  • In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

Nutrition Facts

255 calories; 11.5 g total fat; 119 mg cholesterol; 1048 mg sodium. 15.2 g carbohydrates; 21.8 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2008
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. Read More
(27)

Most helpful critical review

Rating: 3 stars
03/29/2010
I am an experienced cook and did not find this recipe very flavorful. It was bland and missing something. Not sure where the egg is in the picture but in my dish there was ALOT of egg all over the top of the soup (floating). This made the appearance unappealing. Read More
(3)
48 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
12/18/2008
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. Read More
(27)
Rating: 5 stars
12/18/2008
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. Read More
(27)
Rating: 5 stars
11/11/2008
Excellent. I've made this many times now. Perfect the way it is. Read More
(12)
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Rating: 5 stars
01/03/2008
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. Read More
(10)
Rating: 5 stars
12/02/2011
Used Filini pasta (mini noodles) instead of rice; used less salt; more spices; added chopped spinach at the end; with mushrooms for a FANTASTIC soup! Served with fresh french bread from this site.. DELISH! Read More
(6)
Rating: 4 stars
10/21/2009
Wonderful recipe! I have used this receipe may times it was my mother"s recipe too except she skipped the carrots.She got it from the old country. Read More
(5)
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Rating: 5 stars
04/14/2009
This has to be one of the finest soups I've ever enjoyed although I did tweak the seasonings a good bit to allow for personal taste preferences. The pureed base alone is extraordinary and I have made it twice now in that manner for lunch gatherings to effusive compliments. This will be an heirloom recipe. Thanks so much for sharing. Read More
(5)
Rating: 4 stars
11/03/2010
My husband loved it but I thought it was a tad bland and next time I would use parm instead of romano. Read More
(4)
Rating: 4 stars
10/03/2011
I did not use the 3 cans chicken broth and reduced the carrots down to 7 and celery down to 4 due to the reduced amount of liquid. I also reduced the eggs down to 3. Delicious Read More
(4)
Rating: 5 stars
02/16/2010
I was looking for a recipe that uses spinach and came across this. As I didn't have a whole chicken I used the legs & thighs I had in the freezer. I am watching fat intake so I removed the skin and proceeded as the recipe instructs. It made a wonderful stock a beautiful glisten even w/o the skin on. At any rate I followed the directions as written and came out with a beautiful hearty soup. When my husband came back later for a second bowl it was then that he realized he didn't get any chicken in the first bowl. He was surprised that he didn't miss it. He added "That's how good this soup is I didn't miss the chicken." I served it with biscuits from a recipe I got from this site called "Cheese Garlic Biscuits II". In this recipe though I use 1 full tsp. of baking powder instead of 1/2 and I add 3 minced cloves of garlic to the mix and omitted the brushing of butter once cooked. There is more than enough fat in this recipe you'll see it on the cookie sheet. They were warm & crispy on the outside fluffy on the inside. Right out of the oven to the table. A great pairing with the Stracciatella. Mangia!:) Read More
(4)
Rating: 3 stars
03/29/2010
I am an experienced cook and did not find this recipe very flavorful. It was bland and missing something. Not sure where the egg is in the picture but in my dish there was ALOT of egg all over the top of the soup (floating). This made the appearance unappealing. Read More
(3)