Nonna Annita Fallone Apruzzese’s Egg Drop Chicken Soup

Name: Nonna Annita Fallone Apruzzese’s Egg Drop Chicken Soup (Stracciatella)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 4 quarts (3.8 L) cold water; 2 teaspoons salt, plus more to taste; 2 celery ribs, ends trimmed; 10 baby carrots; ½ whole chicken or 2 pounds (907 g) bone-in chicken thighs (you can use any chicken with a bone, as long as you choose fatty pieces), rinsed under cold running water; ½ whole chicken or 2 pounds (907 g) bone-in chicken thighs (you can use any chicken with a bone, as long as you choose fatty pieces), rinsed under cold running water; ½ whole chicken or 2 pounds (907 g) bone-in chicken thighs (you can use any chicken with a bone, as long as you choose fatty pieces), rinsed under cold running water; ½ whole chicken or 2 pounds (907 g) bone-in chicken thighs (you can use any chicken with a bone, as long as you choose fatty pieces), rinsed under cold running water; Black pepper, to taste; 3 large eggs

Stracciatella

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Stracciatella is one of those things that is so super simple to make that you would wonder why you even need a recipe. Nonna Annita has been making this soup since her childhood in Lazio’s Ciociaria and swears that the mastery of this iconic Italian egg drop soup is a combination of technique and high-quality ingredients. Sure, you can use store-bought chicken stock, but her homemade recipe really takes it to the next level. In her home, this is the perfect Christmas

Ingredients

Europe
Italy
Soup
Starter
Gluten-free
Christmas

Ingredients

Method