Italian-Style Chicken Soup
By America's Test KitchenPublished on October 11, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 skinless, boneless chicken breasts (about 1 ½ pounds), cut into ¾-inch piecesSalt and pepper 3 tablespoons extra-virgin olive oil 1 onion, chopped fine 3 garlic cloves, minced8 cups low-sodium chicken broth 2 teaspoons grated lemon zest 4 large eggs 2 tablespoons finely chopped fresh basil ½ cup grated Parmesan cheese
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and bring to boil. Add chicken and zest, reduce heat to medium-low, and simmer until chicken is no longer pink, 3 to 5 minutes.
- Whisk eggs, ½ teaspoon salt, and ¼ teaspoon pepper in small bowl. While stirring soup in circular motion, slowly pour eggs into pot. Cook until eggs are set, about 1 minute. Break egg into bite-size pieces. Stir in basil and season with salt and pepper. Drizzle with remaining oil and sprinkle with Parmesan. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Grated fresh Parmesan cheese added a savory, nutty flavor to our Italian-Style Chicken Soup, while the addition of raw eggs—cooked until set—imparted extra flavor and richness to the broth. A little grated lemon zest and fresh basil rounded out the flavors of our soup.
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