Williams-Sonoma Chicken And Vegetable Stracciatella - cooking recipe

Ingredients

5 cups chicken stock or 5 cups prepared broth
3 garlic cloves, thinly sliced
1 small carrot, peeled and julienned
1 stalk celery, julienned
2 tablespoons freshly grated parmesan cheese
4 tablespoons finely chopped fresh flat-leaf parsley
1 lb boneless skinless chicken breast
1/2 lb spinach leaves, washed well
2 eggs, lightly beaten
salt & freshly ground black pepper

Preparation

Cut chicken breasts into 1/2 inch thick slices.
In a saucepan, combine the stock and garlic and bring to a boil over medium-high heat.
Add the carrot and celery, cover, and cook until the vegetables are just tender, about 4 minutes.
Add the parmesan, 2 TBS of the parsley, the chicken and the spinach.
Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes.
Remove from the heat.
Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear.
Season to taste with salt and pepper.
Ladle into warmed bowls and garnish with the remaining 2 TBS of parsley.
Serve immediately.