Chicken soup and ‘stracciatella alla Romana’ (Roman-style egg soup)

Serves Icon
Time 02 Hours 20 Minutes
  • 4 free-range or organic chicken maryland pieces
  • 1 onion, cut in half
  • 2 carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 2 bay leaves
  • 4 black peppercorns
  • 4 tablespoons chopped tomatoes
  • 1 bunch flat-leaf parsley
  • 4 litres of cold water
  • 3 eggs
  • 50g Parmigiano Reggiano, plus extra to serve
  • Freshly grated nutmeg
  • Sea salt

How to Make It
Step 1

Place the chicken pieces into a large heavy-based stockpot. Add the onion, carrots, celery, bay leaves, peppercorns, chopped tomatoes and parsley. Pour the cold water over the chicken and vegetables. Cover and bring to the boil, then reduce heat to low and simmer for 2 hours. Stir the brodo di pollo (chicken soup) occasionally, skimming any scum that rises to the surface.

Step 2

Remove the stockpot from the heat. Transfer the chicken pieces and vegetables to a plate.

Note: The chicken and vegetables can be served on the side or are perfect to make a pie the following day.

Step 3

Strain the chicken soup through a fine sieve into a clean saucepan, using the back of the ladle to extract as much flavour from the onion and herbs as possible. Season with salt to taste.

Step 4

Place the saucepan with strained chicken soup back onto medium heat. Bring to the boil. To make the stracciatella, whisk together the eggs, Parmigiano Reggiano and parsley in a medium-sized bowl.

Step 5

To make the stracciatella, whisk together the eggs, Parmigiano Reggiano and parsley in a medium-sized bowl. Add a grating of nutmeg and sea salt to taste and whisk to combine. Add the stracciatella to the chicken soup and leave to cook for 2 minutes (without stirring) then remove from the heat. Lightly stir the stracciatella with a fork so the egg separates into chunks (if you do this too soon, the egg separates into small strands and makes the soup look grainy).

Step 6

To serve, ladle hot stracciatella and chicken soup into bowls– buon appetito.

4 free-range or organic chicken maryland pieces|1 onion, cut in half|2 carrots, roughly chopped|1 stalk celery, roughly chopped|2 bay leaves|4 black peppercorns|4 tablespoons chopped tomatoes|1 bunch flat-leaf parsley|4 litres of cold water|3 eggs|50g Parmigiano Reggiano, plus extra to serve|Freshly grated nutmeg|Sea salt

Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon
In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
Vanessa Bottaro

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