Williams-Sonoma Chicken And Vegetable Stracciatella

• 5 cups chicken stock or 5 cups prepared broth
• 3 garlic cloves, thinly sliced
• 1 small carrot, peeled and julienned
• 1 stalk celery, julienned
• 2 tablespoons freshly grated parmesan cheese
• 4 tablespoons finely chopped fresh flat-leaf parsley
• 1 lb boneless skinless chicken breast
• 1/2 lb spinach leaves, washed well
• 2 eggs, lightly beaten
• salt & freshly ground black pepper

1. Cut chicken breasts into 1/2 inch thick slices.
2. In a saucepan, combine the stock and garlic and bring to a boil over medium-high heat.
3. Add the carrot and celery, cover, and cook until the vegetables are just tender, about 4 minutes.
4. Add the parmesan, 2 TBS of the parsley, the chicken and the spinach.
5. Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes.
6. Remove from the heat.
7. Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear.
8. Season to taste with salt and pepper.
9. Ladle into warmed bowls and garnish with the remaining 2 TBS of parsley.
10. Serve immediately.

chicken, garlic, carrot, celery, parmesan cheese, parsley, chicken breast, spinach leaves, eggs, salt

Taken from www.food.com/recipe/williams-sonoma-chicken-and-vegetable-stracciatella-264513 (may not work)