The 5-2 Challenge. Chicken Soup for the Soul. Stracciatella.


This weekend I was lucky enough to receive a carton of freshly laid farm eggs. Courtesy of Gil and Pat’s chooks. Other than the ultimate treat of poached eggs, these were a welcome addition to one of my favourite dishes. Stracciatella.  Chicken soup for the soul. A classic Italian zuppa. Its name is derived from the word “stracciato”  which means “torn apart”. Sometimes it might also be referred to as rag soup. Simply because the seasoned egg  whisked into the  chicken broth resembles little torn or shredded rags.

Needless to say this soup never fails to transport me back to my childhood. A stockpot of chicken soup slow simmering on the stove all afternoon. Transformed into an incredible meal with the addition of just a few simple ingredients. I like to use a sparkling clear home-made chicken stock but it’s perfectly acceptable to use tetra packs of store bought stock. This meal is ready in moments. The time it takes to heat the stock and whisk the eggs. Nothing could be easier.

As it so happens, stracciatella is perfect 5-2 fast day fare. A whole big steaming bowl for just 135 calories. So delicious I had two for lunch. Filling. Nourishing. Comforting. Keeping the hunger pangs at bay well into the evening.

2 cups  tea
2 Servings Stracciatella
Mid Afternoon
2 cups  tea
1 Tuna and Lettuce Sandwich
2 cups tea
Total Calories


Serves 4 (135 calories per bowl)

6 cups chicken stock (75 calories)
4 large eggs (300 calories) ( 300  calories)
3 tablespoons breadcrumbs (82 calories)
2-3 tablespoons finely chopped flat-leaf parsley (4 calories)
80 g  Parmigiano-Reggiano, freshly grated (64 calories)
1/2 teaspoon nutmeg, freshly grated (6 calories)
zest of 1 lemon, grated (3 calories)
juice of 1/2 lemon, freshly squeezed (6 calories)
sea salt flakes and freshly ground pepper

SEPARATE one cup of the stock and chill if it hasn’t already been refrigerated.
HEAT the remaining 5 cups of stock in a large saucepan and bring to the boil.
MEANWHILE combine the cold broth, eggs,  bread crumbs, cheese, parsley, lemon zest and nutmeg in a mixing bowl and whisk until well blended.
WHISK the egg mixture into the boiling broth, stirring often, until the mixture forms little rags . Turn the heat to low and simmer for 2 minutes or so.
REMOVE from heat and add the freshly squeezed lemon juice. Season with salt and pepper to taste.
SERVE in warmed bowls topped with more grated parmesan and parsley.

This entry was posted in Eggs, Poultry, Soup, What I Love to Cook and tagged , , , , , , , . Bookmark the permalink.