Stracciatella II Recipe

Ingredients <br>- 1 (3 pound) whole chicken <br>- 3 quarts water <br>- 11 carrots <br>- 6 stalks celery <br>- 2 onions <br>- ½ cup uncooked white rice <br>- 6 ounces baby spinach, chopped <br>- ½ cup grated Romano cheese <br>- 2 teaspoons salt <br>- 1 teaspoon ground black pepper <br>- ½ teaspoon dried oregano <br>- 1 tablespoon lemon juice <br>- 3 (14 ounce) cans chicken broth <br>- 4 eggs, lightly beaten <br><p></p>Directions <br>step 1: Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces. <br>step 2: Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes. <br>step 3: Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside. <br>step 4: In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot. <br>

Ingredients
- 1 (3 pound) whole chicken
- 3 quarts water
- 11 carrots
- 6 stalks celery
- 2 onions
- ½ cup uncooked white rice
- 6 ounces baby spinach, chopped
- ½ cup grated Romano cheese
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1 tablespoon lemon juice
- 3 (14 ounce) cans chicken broth
- 4 eggs, lightly beaten

Directions
step 1: Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
step 2: Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
step 3: Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
step 4: In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

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