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
4 skinless, boneless chicken breasts (about 1 ½ pounds), cut into ¾-inch pieces
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, chopped fine
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 teaspoons grated lemon zest
4 large eggs
2 tablespoons finely chopped fresh basil
½ cup grated Parmesan cheese
Ingredients
4 skinless, boneless chicken breasts (about 1 ½ pounds), cut into ¾-inch pieces
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, chopped fine
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 teaspoons grated lemon zest
4 large eggs
2 tablespoons finely chopped fresh basil
½ cup grated Parmesan cheese
Ingredients
4 skinless, boneless chicken breasts (about 1 ½ pounds), cut into ¾-inch pieces
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, chopped fine
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 teaspoons grated lemon zest
4 large eggs
2 tablespoons finely chopped fresh basil
½ cup grated Parmesan cheese
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.
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.
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