Italian Egg Drop Soup

Italian Egg Drop Soup

Serves 6 to 8

This version of classic Italian egg drop soup, called Stracciatella, adds shredded chicken for a hearty, warming one-dish meal. Serve with garlic bread for a delicious, quick and easy dinner.

  • 8 cups low-sodium chicken broth
  • 1 chicken breast, poached and shredded
  • 4 eggs
  • 1/2 cup finely chopped flat-leaf parsley
  • 3 tablespoons freshly grated Parmesan cheese, more for garnish
  • 1/8 teaspoon freshly grated nutmeg, more to taste
  • 1 tablespoon chopped chives
  • 3 tablespoons bread crumbs
  • Salt and pepper to taste
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Bring chicken stock to a simmer in a large stockpot. Meanwhile, in a mixing bowl whisk together eggs, cheese, parsley, nutmeg, chives, bread crumbs, salt and pepper. Place egg mixture in a large measuring cup or container with a spout for easy pouring.

When ready to serve, taste chicken stock and season with salt and pepper. Whisk the stock so it is swirling rapidly, then pour in the egg mixture. Add the chicken and continue whisking, just until the egg is set in thin strands and the chicken is heated through, a few minutes longer. Serve immediately.

Nutritional Info: 
Per Serving:110 calories (50 from fat), 6g total fat, 1.5g saturated fat, 140mg cholesterol, 300mg sodium, 4g carbohydrate (0g dietary fiber, 1g sugar), 10g protein

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