Sous Vide Stracciatella Soup

Stracciatella, a torn or shred Italian cooking application, is applied to this sous vide chicken soup. With poached chicken and strong lemon notes, this is a perfect summer soup.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:45

Recipe Time: 06:00

Temperature : 150F / 65.6C

Ingredients

• 1 (4-pound) whole chicken, trussed
• 6 cups water
• 2 cups diced carrots
• 2 cups diced celery
• 2 cups diced white onion
• Kosher salt and freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 4 large eggs, beaten
• 1/4 cup thinly sliced scallion
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons minced fresh parsley
• 2 cups baby spinach

Directions

1. Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
2. Combine the chicken, water, carrots, celery, and onion. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 6 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the chicken submerged.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Strain the cooking liquid through a fine-mesh strainer into a stock pot or Dutch oven. Discard vegetable solids.
2. Let the chicken cool for at least 20 minutes. Remove and shred the meat. Discard bones.
3. Bring the cooking liquid to a simmer over medium-high heat.
4. In a medium bowl, whisk together the Parmesan, eggs, scallion, lemon juice, and parsley. While stirring continuously, slowly pour mixture into the simmering cooking liquid. Continue to stir until the eggs are set, about 1 minute.
5. Add the spinach and shredded chicken and simmer until heated through, about 1 minute. Season to taste with salt and pepper. Serve.