f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

Stracciatella means “torn to rags or tatters,” which describes this soup made with shredded chicken, grated carrots and greens. This soup was inspired from the Moosewood Restaurant cooking book, which has a non-AIP version of this soup

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Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 5 cups bone broth
 3 cups water
 10 ounces shredded chickenGreat use of leftover chicken
 2 carrots (shredded)
 1 cup basil, chopped
 2 ounces spinach, roughly chopped
 2 ounces arugula, roughly chopped
 2 tablespoons lemon juice
 Salt (to taste)
Photo of bowl of soup with carrots and basil in foreground

Directions

1

Add bone broth to a stock pot and bring to a simmer

2

Add in pre-cooked and shredded chicken and shredded carrots. Cook for 5 minutes

3

Chop basil, arugula, and spinach. Add to soup and stir. Add lemon juice and serve.

This soup is best served immediately as the greens will be a lovely bright green. It also stores well in the fridge and is great for leftovers.

Nutrition Facts

Servings 6

Ingredients

 5 cups bone broth
 3 cups water
 10 ounces shredded chickenGreat use of leftover chicken
 2 carrots (shredded)
 1 cup basil, chopped
 2 ounces spinach, roughly chopped
 2 ounces arugula, roughly chopped
 2 tablespoons lemon juice
 Salt (to taste)

Directions

1

Add bone broth to a stock pot and bring to a simmer

2

Add in pre-cooked and shredded chicken and shredded carrots. Cook for 5 minutes

3

Chop basil, arugula, and spinach. Add to soup and stir. Add lemon juice and serve.

This soup is best served immediately as the greens will be a lovely bright green. It also stores well in the fridge and is great for leftovers.

Stracciatella Soup

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