Classic Italian stracciatella soup is the inspiration for this recipe. The key to its success is homemade chicken stock. Once that's made, the rest is quick, light and lemony.
- Portion size 6 servings
- Credits : Canadian Living Magazine, June 2009
MethodStock: In stockpot, combine chicken, onions, celery, tomatoes, carrot, parsley, thyme, bay leaves, garlic and peppercorns. Pour in 12 cups (3 L) water; bring to boil. Reduce heat and simmer, skimming occasionally, for 4 hours.
Strain through cheesecloth-lined sieve into large bowl, pressing to extract liquid and make about 8 cups (2 L). Refrigerate until fat congeals on surface, about 8 hours. Lift off fat and discard. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)
Reserve 1/4 cup (50 mL) of the stock. In large saucepan, bring remaining stock to boil; add salt and boil until reduced to 6 cups (1.5 L), about 13 minutes.
Meanwhile, in bowl, whisk together eggs, cheese, semolina, parsley, lemon rind and reserved chicken stock. Gradually pour into boiling stock, stirring constantly with wooden spoon, until eggs break into strands, about 1 minute.
Nutritional facts Per serving: about
- Sodium 468 mg
- Protein 10 g
- Calories 114.0
- Total fat 6 g
- Cholesterol 121 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
- Iron 5.0
- Folate 11.0
- Calcium 10.0
- Vitamin A 6.0
- Vitamin C 5.0