Stracciatella is the Italian version of egg drop soup. This tasty one from chef Hugh Acheson includes shredded chicken, spinach, basil, peas, grated Parmigiano-Reggiano and eggs.Slideshow:More Soup Recipes
6 cups Basic Chicken Stock (see Note) or good-quality store-bought stock
2 large eggs
1/4 cup finely grated Parmigiano-Reggiano
2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken
In a medium pot, bring the chicken stock to a simmer over moderate heat. In a small bowl, whisk together the eggs and cheese. Slowly add the egg mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. Stir in the chicken and peas and simmer until heated through, about 2 minutes. Add the spinach and basil and cook until just wilted, about 1 minute. Season with salt and pepper and serve.