STRACCIATELLA WITH CHICKEN AND BARLEY

Stracciatella with Chicken and Barley image

This soup is light, yet hearty, making it perfect for the ever-changing weather of spring. Escarole is an often over-looked green, but it's always available and is very forgiving, easy to cook and adds a slight note of bitterness to this otherwise mild dish.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts), thickly sliced
3 carrots, chopped
8 cups low-sodium chicken broth
1 pound skinless, boneless chicken thighs, trimmed and cut into thirds
1/2 cup pearl barley
1 head escarole, trimmed and roughly chopped (about 6 cups)
3 large eggs
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
1/4 cup chopped fresh parsley

Steps:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and carrots and cook until just beginning to soften, 1 to 2 minutes. Add the chicken broth, chicken thighs and barley. Cover the pot, increase the heat to high and bring to a rapid simmer. Uncover, reduce the heat to medium and simmer until the chicken is cooked through, about 16 minutes.
Remove the chicken to a bowl. Add the escarole to the pot. Shred the chicken with two forks and return to the pot. Simmer until the barley is tender, about 12 more minutes.
Whisk the eggs in a medium bowl. Whisk in the Parmesan, 1/4 teaspoon salt and a few grinds of pepper. Stir the soup slowly in a clockwise direction and slowly drizzle in the egg mixture. Once you've added all the egg, remove the soup from the heat; season with salt and pepper. Stir in the lemon juice and parsley.

Nutrition Facts : Calories 530, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 255 milligrams, Sodium 799 milligrams, Carbohydrate 43 grams, Fiber 10 grams, Protein 45 grams, Sugar 5 grams