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Italian · Soup
Stracciatella with Chicken and Lemon
The light Roman egg-drop soup: a beaten mix of egg, Parmesan, nutmeg and lemon zest swirled into simmering chicken broth with parsley and shredded chicken so it sets into fine ragged threads.
- YieldServes 8 as a starter
- Hands-on20 min
- Total25 min
- Difficulty
Ingredients
- 1.9 Lchicken broth, 2 quarts
- 280 gcooked skinless chicken, shredded or diced (about 2 cups)
- to tastesalt
- to tastefreshly ground black pepper
- ½ cupflat-leaf parsley, finely chopped
Egg mixture
- 2large eggs
- ½ cupParmesan, freshly grated
- ½ tspnutmeg, freshly grated
- 2 tsplemon zest, finely grated
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