Meals (Italian-Style Chicken Soup)

By chefbobby

Ingredients

• 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 3/4-inch pieces
• Salt and Pepper
• 3 Tbsp extra-virgin olive oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 2 tsp grated lemon zest
• 4 large eggs
• 2 Tbsp finely chopped fresh basil
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

1) Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tbsp oil in Dutch oven over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and bring to a boil. Add chicken and zest, reduce heat to medium-low, and simmer until chicken is no longer pink, 3 to 5 minutes.

2) Whisk eggs, 1/2 tsp salt, and 1/4 tsp pepper in small bowl. While stirring soup in circular motion, slowly pour eggs into pot. Cook until eggs are set, about 1 minute. Break eggs into bite-size pieces. Stir in basil and season with salt and pepper. Drizzle with remaining oil and sprinkle with Parmesan. Serve with crusty Italian bread.