Simply THE BEST chicken soup you will ever eat!

Serves 2

4 cups chicken stock (homemade is best!)

120 grams dried maltagliati or broken up lasagna sheets

2 cups arugula

1 cup shredded chicken reserved from stock preparation

2 eggs

¼ cup grated parmigiano reggiano

¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy

fruity extra virgin olive oil for drizzling

salt and pepper,

  1. Bring stock to a simmer in a medium saucepan. Season to taste.
  2. Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.
  3. Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.
  4. After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated parmigiano reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil.

TIP:

Make your own chicken stock!  Linda's Recipe: click here

Photography by Linda Pugliese

Made it? Tell us about it–