Chicken Stracciatella with Baby Spinach
From Williams-Sonoma

Baby spinach leaves are more tender than their larger relatives. The stems are very delicate and do not have to be removed. Even better, baby spinach is available thoroughly washed before packaging—no more tedious rinsing before using. If you wish, substitute flat-leaf spinach with stems removed and leaves well rinsed and cut into thin strips. Peas or thinly sliced cooked vegetables, such as carrots, broccoli or asparagus, can be used in place of the spinach.

6 cups chicken stock, preferably homemade
2 cups bite-size pieces roasted chicken
2 cups baby spinach leaves
1 egg
2 Tbsp. grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

In a large saucepan over high heat, bring the stock to a boil. Add the chicken and spinach and return to a boil.

In a small bowl, beat the egg with the cheese.

While stirring the soup, pour the egg mixture into the pan—it will form tiny flakes. Reduce the heat to medium-low and simmer until the flakes are set, about 3 minutes.

Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately.

Servings: 6