Roman stracciatella with spinach and chicken

Ingredients

For 1 serving

• Chicken broth500 ml
• Eggs2
• Chicken breast100 g
• Spinach80 g
• Parmigiano Reggiano15 g
• Whole wheat bread2 slices
• Nutmegto taste
• Parsley4 g
• Saltto taste

Contains: gluten, lactose, eggs, celery,

In season: October – April

Method

1. Bring the chicken stock to a gentle simmer, add the whole chicken breast and poach for 12 minutes over low heat, until white in the centre. Lift it out and shred it with two forks, leaving the stock on the heat.
2. Meanwhile wash and drain the spinach; chop the parsley. In a bowl beat the eggs with the grated Parmesan, a pinch of nutmeg, the parsley and a pinch of salt.
3. Add the spinach to the stock and cook for a minute, until wilted. Pour the eggs into the simmering stock in a thin stream, whisking, until they set into small ragged strands.
4. Return the chicken to the stock and heat for 1 minute. Toast the wholemeal bread and serve the soup piping hot with the bread.