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Soup a la Straciatella, with gluten and dairy free option

I was reminded of Straciatella soup by Ms_Sharn on Twitter the other day when I mentioned I made some ice cream by the same name. Confuson ensued: chicken and egg ice cream? No, no – vanilla with chocolate shavings! Apparently the word, which means torn apart in Italian,  has different meanings.  And eventhough the soup is originally Italian, the Italians will also know what flavour you’re talking about if you asked for some in a gelateria.

When I offered to cook a few meals for a friend recovering from a shoulder surgery, I knew this egg protein-boosted chicken and veg soup would be perfect to help soothe her aches and pains. I added some gluten and wheat free penne to the mix and liked the soup so much I’m keeping a portion to myself.

With the weather forcasted to be gloomy all week, I am somewhat glad I’ll have a portion of the soup tucked away in the freezer for a comfort food dinner one night.

Serves 2

Soup a la Straciatella (gluten and dairy free)

You are most welcome to use regular pasta if you don’t have a wheat or gluten intolerance. It may need an extra 2-3 minutes of cooking though. I’ve used free range barbecue chicken and eggs, and Massell chicken-style stock, because it is gluten, wheat and MSG free. Omit cheese for a dairy free version.

{Printable recipe}

For the soup:

  • 4 cups vegetable // or chicken stock
  • 150g shredded BBQ chicken meat
  • 150g broccoli, cut into florets
  • 150g cauliflower, cut into florets
  • 1 large carrot, peeled and diced
  • 1 cup gluten and wheat free pasta
  • 2 eggs, beaten lightly

To serve:

  • pepper to taste
  • (2 tbsp grated parmesan or pecorino)

To make the soup: place stock, carrot, broccoli and cauliflower into a large stockpot. Cook over high heat until the soup comes to the boil. Add pasta and cook for a further 4-5 minutes. Add egg, mixing continuously. Reduce heat to meadium, add shredded chicken and allow it to warm through. By this stage veggies should be cooked but slightly al dente.

To serve: divide soup between serving bowls. Season with freshly ground pepper to taste (and sprinkle with some grated cheese).


Mez February 8, 2012 at 12:42 pm

Totally making a batch of this tonight and freezing multiple containers for work. Thank you SO much for posting this today, you’ve kind of saved me from a “what to pop in the freezer this week” rut. I won’t be putting pasta in it though but will double the vegetables!!!! Maybe add cabbage?! Do you think that would work??!


Wholesome Cook February 8, 2012 at 1:27 pm

I reckon it would, as would beans and celery too!

sara (Belly Rumbles) February 8, 2012 at 1:09 pm

I love a really gorgeous chicken soup. There really is something quite comforting about it, if you are sick or not.

Anna @ the shady pine February 8, 2012 at 1:18 pm

It looks delicious…I’ve never made it before but it sure sounds great with those ingredients and not hard to cook. The cooler summer this year sure means soup is a great option.

rsmacaalay February 8, 2012 at 7:29 pm

That’s a really good soup, similar to our Philippine Chicken Sopas with the addition of broccoli and cauliflower.

Joanne February 9, 2012 at 12:58 am

This looks like such a healthy, hearty soup. Yum!

Rufus' Food and Spirits Guide February 9, 2012 at 3:48 am

Looks really good! And I like all the options.

saffronandhoney February 9, 2012 at 5:02 am

I love the look of this soup – just perfect this time of year!

Courtney February 9, 2012 at 9:34 am

You are such a nice friend to make this lovely dish for her! yum.

Gaby February 9, 2012 at 10:52 am

Haha, I had forgotten the confusion that name generates! Sounds like a perfect meal for these crazy-weather days, only that I’d swap the pasta for some spaghetti squash :)

Bam's Kitchen February 10, 2012 at 12:31 am

I wish there was some lactose free parmesan? Do you know if any company makes this? As I really cant picture this dish without the cheese. Soup sounds so hearty.

Wholesome Cook February 10, 2012 at 7:48 am

I’d try looking in a health food store – I’m sure there’s a vegan cheese somewhere. Here we have a cheese called Tofutti and it’s soy based, lactose free. Good luck!

Sissi February 11, 2012 at 6:56 am

Sorry for cutting into your conversation, but according to the French and Italian sources I saw on internet, good quality, long-matured parmesan doesn’t contain lactose any more. Several other cheese varieties lose completely lactose when they mature.
I don’t always tolerate lactose very well (although I’m not allergic), so such details attract my attention.

Sissi February 11, 2012 at 6:58 am

Incredible recipe and incredible name! I adore stracciatella ice-cream (we have very good Italian gelateria here and they always have this delicious taste), so your soup sounded very intriguing. The soup sounds perfect for our cold Winter. Thanks for sharing.

Tracy @ Daily Deal Blog February 14, 2012 at 3:39 pm

Healthy soup for winter! Will definitely try this at home. 

Nami | Just One Cookbook February 14, 2012 at 5:02 pm

I love this photography style. I’ve been trying to play with my photos to take a similar atmosphere but I am having a hard time. It’s natural and earthy and I really love the bowl etc. It’s very pretty (and delicious of course!).

Wholesome Cook February 14, 2012 at 5:10 pm

Thanks Nami, I’ve been experimenting with the moody lighting lately so thank you for your kind words. Bowls are from Homeless in Hong Kong by Wonki Ware South Africa.

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