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Stracciatella Soup

Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 566kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1/4 Onion finely chopped
  • 1/4 cup Carrots diced small
  • 1/4 cup Celery diced small
  • 2 cloves Garlic minced
  • 4 oz Chicken breast boneless skinless cut into small bite sized pieces
  • 3.5 cups Chicken broth or more if needed
  • 3 tbsp White rice
  • 2 Eggs beaten
  • 2 tbsp Parmesan cheese grated
  • 2 slices Crusty bread toasted
  • Fresh parsley garnish
US Customary - Metric

Instructions

  • Heat a pot over medium heat. Once hot, add the oil. Saute the onion, carrot, celery, and garlic until softened. Stir in the broth, chicken, and rice. Bring to a simmer. Season with salt and pepper. Simmer to build flavor until the rice is tender. (Refer to the instructions on the package for cooking time).
  • Slowly pour in the egg while quickly whisking the soup in a circular motion to prevent the egg from clumping up. If the soup becomes too thick stir in more broth as needed.
  • Remove from heat, Stir in the parmesan cheese. Taste and adjust the seasoning with salt if needed.
  • Serve with bread. Garnish with parsley.

Nutrition

Calories: 566kcal | Carbohydrates: 54g | Protein: 37g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1822mg | Potassium: 769mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3033IU | Vitamin C: 28mg | Calcium: 154mg | Iron: 5mg