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.

Photo: © Abby Hocking
Total Time:
30 mins

"We use a lot of chicken stock in my house," says chef Hugh Acheson. "It is a beautiful thing when created from scratch, and who knew it would be so easy? Throw all of the ingredients in and walk away. It's a culinary mic drop."


Basic Chicken Stock

  • 1 (3 1/2- to 4-pound) chicken, quartered

  • 2 medium white onions, quartered

  • 3 carrot carrots, scrubbed and cut into 2-inch pieces

  • 3 celery ribs  with leaves, cut into 2-inch pieces

  • 2 garlic cloves

  • 2 parsley sprigs

  • 2 thyme sprigs

  • 2 bay leaves

  • 1 teaspoon coriander seeds

  • 6 black peppercorns

  • Kosher salt


  • 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


Make the chicken stock

  1. In a large stockpot, combine 4 quarts of water with all of the ingredients except the salt. Simmer over very low heat, partially covered, for 8 hours; skim the surface of the stock as necessary.

  2. Strain the stock into a large bowl and season with salt; discard the solids. Let the stock cool, then refrigerate. Skim the fat from the surface before using. 

Make the stracciatella

  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.

Make ahead

The stock can be refrigerated for up to 5 days or frozen for up to 1 month.

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