Stracciatella Ii
Total Time: 2 hrs 30 mins
Preparation Time: 1 hr
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 12
- 3 lbs boneless skinless chicken
- 3 quarts water
- 11 carrots
- 6 stalks celery
- 2 onions
- 1/2 cup rice, uncooked
- 6 ounces baby spinach, chopped
- 1/2 cup romano cheese, grated
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon lemon juice
- 3 (14 ounce) cans chicken broth
- 4 eggs, lightly beaten
Recipe
- 1 cut up chicken into large pieces and place in a large soup pot with the water. chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. remove chicken and reserve stock. when cool enough to handle, cut meat into bite-size pieces.
- 2 process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
- 3 remove chicken mixture from heat and stir in spinach, romano, salt, pepper, lemon juice and oregano. set aside.
- 4 in large saucepan, bring chicken broth to a boil. pour the eggs into the boiling broth, slowly, in a thin stream. remove the broth from the heat and stir it into the chicken mixture. serve hot.
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