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Chicken Stracciatella with Baby Spinach

Baby spinach leaves are more tender than their larger relatives. The stems are very delicate and do not have to be removed. Even better, baby spinach is available thoroughly washed before packaging¿no more tedious rinsing before using. If you wish, substitute flat-leaf spinach with stems removed and leaves well rinsed and cut into thin strips. Peas or thinly sliced cooked vegetables, such as carrots, broccoli or asparagus, can be used in place of the spinach. This is an exclusive online recipe from the Williams-Sonoma Collection series.

Ingredients:

  • 6 cups chicken stock, preferably homemade
  • 2 cups bite-size pieces roasted chicken (see
      related recipes at left)
  • 2 cups baby spinach leaves
  • 1 egg
  • 2 Tbs. grated Parmigiano-Reggiano
      cheese
  • Salt and freshly ground pepper, to taste

Directions:

In a large saucepan over high heat, bring the stock to a boil. Add the chicken and spinach and return to a boil.

In a small bowl, beat the egg with the cheese. While stirring the soup, pour the egg mixture into the pan¿it will form tiny flakes. Reduce the heat to medium-low and simmer until the flakes are set, about 3 minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 6.

An exclusive online recipe from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).