Stratciatella with Chicken and the Weekly Menu #SoupSaturdaySwappers

This Italian version of Egg Drop soup called Stratciatella is filled with chicken, spinach and peas.  So good.  I served it up as part of our Easter feast this year but it is perfect for anytime you have leftover chicken.

Welcome to this month's version of Soup Saturday Swappers.......

In honor of National Egg Month, I invited the others to join me in making soups that contain eggs.  Here are all of the great recipes being shared today.........

• Chicken Noodle Egg Drop Soup from Making Miracles 
• Hot and Sour Egg Drop Soup from Karen's Kitchen Stories 
• Kerala Style Egg Stew With Idiyappam from Sneha's Recipe 
• Polish Whole Beet Soup (Botwinka) from zestysouthindiankitchen 
• Salmorejo Cordobés from Culinary Adventures with Camilla  
• Stracciatella with Chicken from A Day in the Life on the Farm 

I have served up Stracciatella before on this blog.  In fact it was my second post for this group that I created in 2017.  As you can see it is an entirely different version but still just as tasty. The first version was meatless however it did contain chicken broth.  

This version, adapted from one found in Food and Wine, is much heartier as it contains not only chicken but also spinach and peas making it well suited for a main course served along with salad and a good loaf of Italian bread.

I was supposed to have my sister over for her birthday dinner this weekend but Frank went in for eye surgery on Thursday for a retina repair that had overhealed.  As the doc was removing the scar tissue she found another tear in the retina and repaired that as well.  As a result he has to stay mostly laying on his left side for the next week so I canceled with my sister until he is back to full steam.

So it will be a quiet week however on Thursday we are meeting up with some friends for drinks and dinner at a local steakhouse that has a marvelous songstress who entertains on Thursdays.  Here is the menu for this week.

Saturday

Chicken Picatta (moved from last week)

Mashed Potatoes

Steamed Asparagus

Sunday

Grilled Steaks with Mango Chimichurri

Sweet Potato Planks

Meatless Monday

Sourdough Crepes with Mushroom Filling

Taco Tuesday

Tostadas

Wednesday

Herb marinated Chicken Thighs

Vegetable Rice Pilaf

Thursday

Out for dinner with friends

Friday

Thai Tuna Salad

Soup, Eggs, Spinach, Peas, Italian, Starters, Main Courses

Soup

Italian

Yield: 4 servings

Author: Wendy Klik

Stracciatella with Chicken

Italian Egg Drop Soup chock full of Chicken, Spinach and Peas.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 6 c. Chicken Stock
• 2 eggs
• 1/4 c. grated Parmesan cheese
• 2 c. shredded cooked chicken
• 1 c. frozen peas
• 2 large handfuls baby spinach leaves
• 1 T. basil paste
• salt and pepper, to taste

Instructions

1. Bring the chicken stock to a simmer over medium heat.  In a small bowl, whisk together the eggs and parmesan cheese.  Slowly whisk the egg mixture into the hot broth, stirring constantly until eggs are set, about one minute.
2. Stir in the chicken and peas.  Cook for a few minutes until heated through.  Add the spinach, basil, salt and pepper.  Cook and stir another minute until the spinach is wilted.  

Notes:

Adapted from a recipe found in Food and Wine Magazine

Nutrition Facts

Calories

379.36

Fat (grams)

17.32

Sat. Fat (grams)

5.31

Carbs (grams)

21.16

Fiber (grams)

2.91

Net carbs

18.25

Sugar (grams)

7.74

Protein (grams)

33.41

Sodium (milligrams)

833.90

Cholesterol (grams)

172.09

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