Stracciatella (phase 1-4) serves 4

Stracciatella (phase 1-4) serves 4

Adapted from

 4-5 cups low fat chicken broth

4 cups shredded or diced cooked skinless chicken breast

1/2 tsp each sea salt and freshly ground black pepper

1⁄2 cup finely chopped flat-leaf parsley

8 egg whites

1⁄2 tsp freshly grated nutmeg

2 tsp finely grated lemon zest

1. Place the broth and chicken in a large pot over medium-high heat and bring to a boil.

2. Season with sea salt and pepper to taste. Add the parsley.

3. In a medium bowl, beat together the egg whites along with the nutmeg, and lemon zest using a fork or small whisk.

4. Reduce the heat to a simmer. Slowly pour the egg white mixture into the soup, stirring constantly, until the eggs set and form small pieces.

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