Ingredients

The following ingredients have 6 Servings
  • 6 cups chicken stock, preferably homemade
  • 2 cups bite-size pieces <a href="http://www.williams-sonoma.com/recipe/classic-roast-chicken.html"><b><u></u></b></a> roast chicken
  • 2 cups baby spinach leaves
  • 1 egg
  • 2 Tbs. grated Parmigiano-Reggiano <br> &nbsp cheese
  • Salt and freshly ground pepper, to taste

Instruction

  • In a large saucepan over high heat, bring the stock to a boil. Add the chicken and spinach and return to a boil.
  • In a small bowl, beat the egg with the cheese. While stirring the soup, pour the egg mixture into the pan¿it will form tiny flakes. Reduce the heat to medium-low and simmer until the flakes are set, about 3 minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 6.
  • An exclusive online recipe from Williams-Sonoma Collection Series, <i>Chicken,</i> by Rick Rodgers (Simon & Schuster, 2001).