Stracciatella Soup with Rice

    2 hours 30 minutes

    A traditional Italian egg flower soup that is a meal in itself with chicken, vegetables. rice and eggs, Sprinkle additional Romano on top before serving.

    46 people made this

    Serves: 12 

    • 1 (1.5Kg) whole chicken
    • 3L water
    • 11 carrots
    • 6 stalks celery
    • 2 onions
    • 1/2 cup (85g) uncooked white rice
    • 150g baby spinach, chopped
    • 1/2 cup (60g) grated Romano or Parmesan cheese
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon dried oregano
    • 1 tablespoon lemon juice
    • 1L liquid chicken stock
    • 4 eggs, lightly beaten

    Preparation:1hour  ›  Cook:1hour30min  ›  Ready in:2hours30min 

    1. Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve the stock. When the chicken is cool enough to handle, remove the meat and cut it into bite-size pieces.
    2. Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
    3. Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
    4. In large saucepan, bring liquid chicken stock to a boil. Pour the eggs into the boiling stock, slowly, in a thin stream. Remove the stock from the heat and stir it into the chicken mixture. Serve hot.

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    Reviews in English (37)


    I'd love to try it as directed, but this was quick and easier and what I had on hand. Here's what I did different: 1) I only had chicken breast on hand, so I boiled two large ones whole with veggies like step one says to, but I added chicken bouillon because I didn't have the carcass to provide flavor. 2) Instead of cooling the broth and blending it with a portion of veggies, I put all the veggies in at the beginning. Then after 45 min. I scooped out about 1/2 the veggies and just blended them with a hand mixer and then added it back into the soup along with the chicken after I chopped them into small pieces. 3) In step four, it calls for 3 cans of broth to pour the eggs into, but I only used about 1 1/2 cans and I had more than enough liquid in my soup. One more thing... b/c I used bouillon for flavor in step one, it was a little salty, so I would omit the salt if I made it this way again.  -  18 Dec 2008  (Review from Allrecipes USA and Canada)


    Excellent. I've made this many times now. Perfect the way it is.  -  11 Nov 2008  (Review from Allrecipes USA and Canada)


    I used this recipe as a base and made quite a few adjustments just to make the soup a little thicker and with some more substance. I also added more lemon juice. The extra lemon juice really helps brighten up this soup. Overall a very good soup for a different spin on chicken.  -  03 Jan 2008  (Review from Allrecipes USA and Canada)