Williams Sonoma Chicken And Vegetable Stracciatella
Easy to make and it's the jewish penicillin" for anyone who isn't feeling well."
Steps
Cut chicken breasts into 1 / 2 inch thick slices.
In a saucepan , combine the stock and garlic and bring to a boil over medium-high heat.
Add the carrot and celery , cover , and cook until the vegetables are just tender , about 4 minutes.
Add the parmesan , 2 tbs of the parsley , the chicken and the spinach.
Return to a simmer and cook until the chicken is just cooked through , the spinach is wilted but still bright green and the cheese is melted , about 2 minutes.
Remove from the heat.
Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear.
Season to taste with salt and pepper.
Ladle into warmed bowls and garnish with the remaining 2 tbs of parsley.
Serve immediately.
Ingredients
chicken stock, garlic cloves, carrot, celery, parmesan cheese, fresh flat-leaf parsley, boneless skinless chicken breast, spinach leaves, eggs, salt & freshly ground black pepper