So fresh! Via Food & Wine.


  • 6 cups homemade or good-quality store-bought chicken stock
  • 2 large eggs
  • 1/4 cup finely grated Parmigiano-Reggiano 
  • 2 cups shredded rotisserie or roast chicken
  • 1 cup frozen peas
  • 2 cups leaf spinach (about 2 ounces), thinly sliced
  • 1 cup basil leaves, thinly sliced
  • Kosher salt 
  • Pepper
  1. In a medium pot, bring the chicken stock to a simmer over moderate heat.
  2. In a small bowl, whisk together the eggs and cheese.
  3. Slowly add the egg mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute.
  4. Stir in the chicken and peas and simmer until heated through, about 2 minutes.
  5. Add the spinach and basil and cook until just wilted, about 1 minute.
  6. Season with salt and pepper and serve.



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