Stracciatella Ii

Ingredients

• Servings: 3
• 1 (3 pound) whole chicken
• 3 quarts water
• 11 carrots
• 6 stalks celery
• 2 onions
• 1/2 cup uncooked rice
• 6 ounces baby spinach, chopped
• 1/2 cup grated romano cheese
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon lemon juice
• 3 (14 ounce) cans chicken broth
• 4 eggs, lightly beaten

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 30 mins


• 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.