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
Ingredients

Directions
Add bone broth to a stock pot and bring to a simmer
Add in pre-cooked and shredded chicken and shredded carrots. Cook for 5 minutes
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.
Servings 6
Ingredients
Directions
Add bone broth to a stock pot and bring to a simmer
Add in pre-cooked and shredded chicken and shredded carrots. Cook for 5 minutes
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.
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