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Italian Egg Drop Soup

Serves 6 to 8
Time 10 min
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.
Ingredients
  • 8 cups low-sodium chicken broth
  • 1 chicken breast, poached and shredded
  • 4 eggs
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons grated Parmesan, more for garnish
  • 1/8 teaspoon grated nutmeg, more to taste
  • 1 tablespoon chopped fresh chives
  • 3 tablespoons dry bread crumbs
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 8 cups low-sodium chicken broth
  • 1 chicken breast, poached and shredded
  • 4 eggs
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons grated Parmesan, more for garnish
  • 1/8 teaspoon grated nutmeg, more to taste
  • 1 tablespoon chopped fresh chives
  • 3 tablespoons dry bread crumbs
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.