Williams Sonoma Chicken and Vegetable Stracciatella
Warm, comforting, and bursting with Italian-inspired flavors, Williams Sonoma Chicken and Vegetable Stracciatella is the perfect one-pot soup for cozy nights or elegant dinners. Featuring tender shredded chicken, hearty vegetables like carrots, celery, and spinach, and delicate ribbons of Parmesan-laced egg, this recipe combines wholesome ingredients with timeless technique. Simmered in a rich chicken broth and garnished with fresh parsley, this soul-soothing soup comes together in just 45 minutes, making it ideal for busy weeknights. Don’t forget the lemon wedges on the side—they add the perfect zesty finish to every bowl. Perfect for home cooks looking for a satisfying yet sophisticated dish, this traditional Italian stracciatella is a flavorful blend of simplicity and elegance.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 4 cups baby spinach leaves
- 3 eggs
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 lemon, sliced into wedges (for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables begin to soften.
Add the minced garlic and cook for another 1 minute, until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low and stir in the shredded cooked chicken and baby spinach. Simmer for 5 to 7 minutes, until the spinach has wilted.
In a bowl, whisk together the eggs and grated Parmesan cheese until well combined.
Slowly drizzle the egg mixture into the simmering soup in a thin stream while stirring gently with a fork to create delicate egg ribbons.
Season the soup with salt and black pepper to taste, then let it simmer for another 2 minutes.
Garnish with fresh parsley before serving.
Serve the soup hot with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 9012 mg | 392% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 22.1 g | ||
| Protein | 232.6 g | 465% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1440 mg | 111% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4742 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
