Sunday, December 27, 2015
A simple soup. Stracciatella. Italian egg drop soup this time with poached chicken, spinach and egg noodles.
It couldn't be easier or more comforting. First I brought lightened turkey stock (I usually would use chicken but I had some nice rich turkey stock made from our Thanksgiving leftovers waiting in the freezer) up to a boil and added in thinly sliced chicken and a package or pappardelle (Italian egg noodles). After about 7 minutes I added in a couple handfuls of fresh spinach and a combination of 4 eggs and about 1/3 cup parmesan cheese. I gave the broth a little swirl with a fork, poured in the egg and cheese mixture and let every thing simmer about 3 minutes more.