Noodle-Free Chicken Soup

Name: Noodle-Free Chicken Soup
Yield: 4 servings
Ingredients: 2 quarts chicken stock or both; 8 eggs; 1/2 teaspoon grated nutmeg; 1 teaspoon freshly ground black pepper; 1/4 cup grated Parmigiano-Reggiano, plus some to pass at table; 3 tablespoons finely chopped fresh flat-leaf parsley

December 9, 2011

This is a great late-night snack or easy lunch. It’s my version of stracciatelle or “rag” soup. Basically, it’s an Italian egg-drop soup. I make mine really full of egg “rags” or ribbons because when I eat chicken noodle soup I would make a bowl of noodles with a little broth. It’s best to eat this really fresh and hot, so if you’re cooking for one or two, just cut the recipe in half.

Recipe notes

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