Williams-Sonoma Chicken and Vegetable Stracciatella

• chicken stock or prepared broth↗5 cups
• garlic cloves↗3

  thinly sliced

• small carrot↗1

  peeled and julienned

• stalk celery↗1

  julienned

• parmesan cheese2 tablespoons

  freshly grated

• fresh flat-leaf parsley4 tablespoons

  finely chopped

• boneless skinless chicken breast↗1 lb
• spinach leaves↗1⁄2 lb

  washed well

• eggs↗2

  lightly beaten

• salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Cut chicken breasts into 1/2 inch thick slices.

2. 2

   In a saucepan, combine the stock and garlic and bring to a boil over medium-high heat.

3. 3

   Add the carrot and celery, cover, and cook until the vegetables are just tender, about 4 minutes.

4. 4

   Add the parmesan, 2 TBS of the parsley, the chicken and the spinach.

5. 5

   Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes.

6. 6

   Remove from the heat.

7. 7

   Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear.

8. 8

   Season to taste with salt and pepper.

9. 9

   Ladle into warmed bowls and garnish with the remaining 2 TBS of parsley.

10. 10

    Serve immediately.