Italian Spring Chicken Soup

By gmbeckett

Classic Italian stracciatella soup is the inspiration for this recipe. The key to its success is homemade chicken stock. Once that's made, the rest is quick, light and lemony.

Ingredients

• Stock:
• 3/4 tsp (4 mL) salt
• 3 eggs
• 1/2 cup (125 mL) finely grated Parmesan cheese
• 3 tbsp (45 mL) semolina flour or cornmeal
• 3 tbsp (45 mL) finely chopped fresh parsley
• 1-1/2 tsp (7 mL) grated lemon rind
• 2 lb (907 g) chicken backs, necks and wing tips
• 2 onions, chopped
• 2 large ribs celery, chopped
• 2 plum tomatoes, quartered
• 1 carrot, chopped
• 8 sprigs fresh parsley
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 cloves garlic
• 1/2 tsp (2 mL) whole peppercorns

Preparation

Step 1

Stock: In stockpot, combine chicken, onions, celery, tomatoes, carrot, parsley, thyme, bay leaves, garlic and peppercorns. Pour in 12 cups (3 L) water; bring to boil. Reduce heat and simmer, skimming occasionally, for 4 hours.

Strain through cheesecloth-lined sieve into large bowl, pressing to extract liquid and make about 8 cups (2 L). Refrigerate until fat congeals on surface, about 8 hours. Lift off fat and discard. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)

Reserve 1/4 cup (50 mL) of the stock. In large saucepan, bring remaining stock to boil; add salt and boil until reduced to 6 cups (1.5 L), about 13 minutes.

Meanwhile, in bowl, whisk together eggs, cheese, semolina, parsley, lemon rind and reserved chicken stock. Gradually pour into boiling stock, stirring constantly with wooden spoon, until eggs break into strands, about 1 minute.