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chicken escarole soup with egg & pasta

chicken escarole soup with egg & pasta

Hearty version of Stracciatella Soup (Italian Egg-Drop Soup)

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 to 10 servings
Author Rosemary Stelmach

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 1/2 cups carrots, cut into 1/4" slices (about 12 ounces)
  • 2 cups celery, cut into 1/4" slices (about 7 ounces)
  • 1 cup onion, diced (about 5 ounces)
  • 1/4 cup chopped fresh parsley (plus more for serving, if desired)
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (46-ounce) cans chicken broth (plus more if needed - see recipe notes)
  • 1/4 cup chopped fresh dill (plus more for serving, if desired)
  • 16 ounces escarole, roughly chopped
  • 1/2 cup acini de pepe (or other very small-shaped pasta)
  • 2 cups shredded rotisserie chicken breast (about 10 to 12 ounces)
  • 4 large eggs, lightly beaten
  • 1 cup freshly grated Parmigiano-Reggiano (plus more for serving, if desired)
  • lemon zest, for serving (optional)
  • ground nutmeg, for serving (optional)

Instructions

  1. Heat the olive oil and butter in a large stockpot or dutch oven with at least a 5-quart capacity over medium heat. Add the carrots, celery, onion, parsley, and bay leaves along with the salt & pepper. Cover and sauté for about 15 minutes until the carrots and celery are al dente.

  2. Remove the cover and increase the heat to medium-high. Add the chicken broth along with the chopped dill. Mix well. Bring to a boil.

  3. Remove the bay leaves. Add the chopped escarole to the pot and bring the mixture back to a boil. Allow it to simmer for about 5 minutes before adding the pasta.

  4. Reduce heat to medium and add the acini de pepe. Simmer until the pasta is cooked to al dente, according to package directions, for about 7 to 10 minutes.

  5. When the pasta is just about done, add the shredded chicken breast, stir to combine and continue simmering for 1 to 2 minutes.

  6. Meanwhile, whisk the eggs together with the grated parmesan. Temper the egg mixture with about 1/2 cup of hot broth.

  7. While stirring the soup constantly, slowly add the egg mixture. Continue to stir and cook for 2 minutes. The cooked egg will look like feathery strands.

  8. Serve immediately, topped off with freshly grated parmesan. If desired, add a light sprinkling of lemon zest and/or ground nutmeg; garnish with fresh herbs.

Recipe Notes

This soup tends to thicken significantly if stored in the refrigerator. Have extra chicken broth on hand, in case it is needed when reheating the soup.