Stracciatella soup with chicken, spinach and filini pasta

by Iris Imports
Stracciatella soup with chicken, spinach and filini pasta

PREPARATION 10 minutes

COOKING 30 minutes


1 package of GRANORO FILINI #115 soup pasta


  • 45 ml (3 tbsp.) Better than Bouillon poultry base
  • 3 L (12 cups) homemade* or store-bought chicken broth


  • 4 eggs
  • 180 ml (3/4 cup) grated fresh parmesan cheese
  • 45 ml (2 tbsp.) chopped fresh parsley and basil
  • 3-5 ml (1/2-1 tsp) grated nutmeg
  • Salt and ground pepper to taste


  • 1/2 store-bought BBQ chicken, broken into pieces
  • 750 ml (3 cups) chopped baby spinach


    1. In a large pot, carry the chicken broth and the poultry base to a boil.
    2. Reduce the intensity, add the pasta to the broth and cook for about 4-5 minutes.
    3. In a bowl, whisk together all the ingredients of the appareil.
    4. Pour into the hot broth, whisking with a whisk. Add the spinach and chicken. Cook for 2-3 minutes.
    5. Serve immediately.



    • 1 whole chicken (+ or - 1.5 kg)
    • Enough water to cover everything
    • 1 onion cut in 4
    • 2 carrots, chopped
    • 2 stalks of celery, chopped
    • 2-3 bay leaves
    • A few whole peppercorns
    • 5 ml (1 tsp) salt


    1. In a large pot, put all the ingredients and cover with cold water (1 inch above contents).
    2. Bring to a boil. Reduce the heat to create a light broth.
    3. Cook for 2-3 hours. Remove from heat and let cool. Remove the chicken and use it in another recipe.
    4. Pass the broth through a sieve.
    * Will keep in the fridge for 1 week or 6 months in the freezer.

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