Simply THE BEST chicken soup you will ever eat!
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
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,
- Bring stock to a simmer in a medium saucepan. Season to taste.
- Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.
- Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.
- 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.
Make your own chicken stock! Linda's Recipe: click here
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