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.
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.
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
- 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).