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 

Photo: © Abby Hocking
Total Time:
30 mins


  • 6 cups chicken 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


  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.


Best-Ever Roast Chicken

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