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.

  • Total Time:
  • Servings: 4

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  • 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

  • 1 cup frozen peas

  • 2 cups leaf spinach (about 2 ounces), thinly sliced

  • 1 cup basil leaves, thinly sliced

  • Kosher salt 
  • Pepper

How to make this recipe

  1. 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.

Contributed By Photo © Abby Hocking Published March 2017

1102687 recipes/stracciatella 2017-02-14T13:46:18+00:00 Hugh Acheson march-2017,stracciatella
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