Chicken Soup with Poached Eggs Recipe
Chicken Soup with Poached Eggs Recipe
2015-04-28 14:44:48
Ingredients
- 4 cups chicken stock (homemade is best!)
- 120 grams dried maltagliati or broken up lasagna sheets
- 2 cups arugula
- 1 cup shredded chicken reserved from stock preparation
- 2 eggs
- ¼ cup grated Parmigiano-Reggiano
- ¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy
- Fruity extra virgin olive oil for drizzling
- Salt and pepper
Instructions
- Bring stock to a simmer in a medium saucepan. Season to taste.
- Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.
- Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.
- After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated Parmigiano-Reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil.
Rosemary Farm https://www.rosemaryfarm.com/
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