Chicken and Vegetable Stracciatella soup

soupMakes 4 Servings

  • 5 cups low-sodium chicken broth
  • 3 cloves garlic, thinly sliced
  • 1 small carrot, julienne
  • 1 small stalk celery, julienne
  • 2 tbsp freshly grated Parmesan cheese
  • 4 tbsp finely chopped fresh flat-leafed parsley (divided)
  • 1 pound of skinless, boneless chicken breasts cut into ½-inch-wide slices
  • ½ pound or one 9-ounce bag spinach, cut into very thin strips
  • 2 eggs, lightly beaten
  • Salt and freshly ground pepper

In a saucepan, combine the broth and garlic and bring to a boil over medium-heat. Add the carrot and celery, cover and cook until the vegetables are just tender, about 4 minutes

Add the cheese, 2 tbsp of the parsley, chicken and spinach. Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes. Remove from the heat.

Pour the eggs into the soup. Stir back and forth with a fork until white threads of cooked egg appear. Season to taste with salt and pepper. Ladle into warmed bowls and garnish with the remaining 2 tbsp of parsley. Serve immediately.

Per Serving: calories: 217 (20% from fat); Protein: 36.4 grams; total fat: 4.9 grams; saturated fat: 1.6 grams; cholesterol: 174 mg; sodium: 900 mg; carbohydrate: 5.9 grams; dietary fiber: 1.9 grams

[Photo from placbo via Flickr]