Stracciatella (phase 1-4) serves 4
Adapted from nocarbrecipes.org
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.