Chicken Soup with Poached Eggs Recipe


Photo: Linda Pugliese

Linda Pugliese’s Chicken Soup with Poached Eggs
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

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.

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