Williams Sonoma Chicken And Vegetable Stracciatella Recipes
WILLIAMS-SONOMA CHICKEN AND VEGETABLE STRACCIATELLA
Make and share this Williams-Sonoma Chicken and Vegetable Stracciatella recipe from Food.com.
Provided by carrie sheridan
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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