Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Stracciatella with Chicken and Barley
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 22 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 255 milligrams
- Sodium
- 799 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 10 grams
- Protein
- 45 grams
- Sugar
- 5 grams
This soup is light, yet hearty, making it perfect for the ever-changing weather of spring. Escarole is an often over-looked green, but it's always available and is very forgiving, easy to cook and adds a slight note of bitterness to this otherwise mild dish.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 22 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 255 milligrams
- Sodium
- 799 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 10 grams
- Protein
- 45 grams
- Sugar
- 5 grams
Ingredients
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and carrots and cook until just beginning to soften, 1 to 2 minutes. Add the chicken broth, chicken thighs and barley. Cover the pot, increase the heat to high and bring to a rapid simmer. Uncover, reduce the heat to medium and simmer until the chicken is cooked through, about 16 minutes.
- Remove the chicken to a bowl. Add the escarole to the pot. Shred the chicken with two forks and return to the pot. Simmer until the barley is tender, about 12 more minutes.
- Whisk the eggs in a medium bowl. Whisk in the Parmesan, 1/4 teaspoon salt and a few grinds of pepper. Stir the soup slowly in a clockwise direction and slowly drizzle in the egg mixture. Once you’ve added all the egg, remove the soup from the heat; season with salt and pepper. Stir in the lemon juice and parsley.
