-
-
My review
Stracciatella II
DOREENB
"A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 30 m servings 255 calsOriginal recipe yields 12 servings (3 quarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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
Per Serving: 255 calories; 11.5 g fat; 15.2 g carbohydrates; 21.8 g protein; 119 mg cholesterol; 1048 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3748 Ratings
-
-
-
-
-
Most helpful positive review
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 veg...
Most helpful critical review
3/28/2010
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 ...
Most helpful
Most positive
Least positive
Newest
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 veg...
1/3/2008
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 h...
12/2/2011
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 si...
10/20/2009
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.
4/8/2009
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 hav...
10/3/2011
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
11/2/2010
My husband loved it, but I thought it was a tad bland and next time I would use parm instead of romano.