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Chicken Stracciatella with Baby Spinach

Chicken Stracciatella with Baby Spinach

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6

Baby spinach leaves are more tender than their larger relatives, and the stems don't have to be removed. Even better, baby spinach is available thoroughly washed before packaging. If you wish, however, you can substitute flat-leaf spinach with the stems removed and leaves well rinsed and cut into thin strips.


  • 6 cups chicken stock, preferably homemade
  • 2 cups bite-size pieces roast chicken
  • 2 cups baby spinach leaves
  • 1 egg
  • 2 Tbs. grated Parmigiano-Reggiano
  • Salt and freshly ground pepper, to taste


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).