Today is a lazy day.
And, because it’s a big day for football, it’s also a lounge-on-the-couch day and probably also an eat-appetizers-for-meals kind of day.
It’s also about 12 degrees out and snowing. This contributes to the laziness because, obviously, who wants to go outside right now?
At first, I’ll admit, I really felt like it was going to be one of those days where I bury my face in a pan of spicy molten lava otherwise known as chicken wing dip. (Little known fact: I was once informed while living in Western New York that using the phrase “buffalo chicken dip” while in or around Buffalo is just about the uncoolest thing you can say. The Buffalo part is implied and, therefore, the dip is and forever shall be just “chicken wing dip”.)
As I attempt to jumpstart a major overhaul of my diet at the start of the new year, I’m avoiding the cheesy, creamy dip for something healthier and leaner. Amd, when I think of healthy chicken dishes in the midst of a good snow storm, my mind automatically wanders toward soup.
I recently attempted my own version of Stracciatella and was astonished by the ease of this soup. But, my heart wanted some good ol’ fashioned chicken noodle soup. It was then that the idea for this soup came to be. I imagined combining the two for a French-Italian fusion soup where the egg strands provide texture in place of noodles.
So, what you see is basically a chicken soup with shredded chicken breast and a mirepoix. But, it’s enhanced with cooked shreds of cheesy egg and a little extra green with some spinach.
The combination provides an interesting twist on traditional chicken noodle soup with an unusual, but pleasant texture from the egg. This is a great way to give yourself a hearty, warm treat while keeping the calorie count under control. After the holidays, we need all the healthy, delicious options we can get!
Chicken and Duck Egg Drop Soup
2 tbsp olive oil
1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
1 cup baby spinach, roughly chopped
1 chicken breast, diced
6 cups chicken broth
2 tbsp finely grated parmigiano-reggiano cheese
Salt & Pepper to taste
Fresh parsley for garnish
In a large pot, heat olive oil on medium heat. Add the carrots, celery and onions, and cook for about 5-7 minutes. Add the chicken, spinach and chicken broth. Bring the mixture to a boil and then reduce to a simmer and cover. Cook for 20-30 minutes, stirring occasionally. You want the chicken to be cooked thoroughly.
Use two forks to pull the chicken into thin shreds.
In a separate bowl, whisk together the eggs and parmigiano-reggiano cheese together. Pour the mixture into the chicken stock and whisk continuously for about one minute to form strands of cooked egg.
Remove from heat and whisk another 2-3 minutes. Season to taste with salt and pepper. Serve warm with fresh parsley for garnish.