Serves: 8
There is nothing more better then soup and sandwich for dinner. Unless you make veggie chicken soup that you use the broth for stracciatella soup and the chicken and veggies as filling for a sandwich made of buns you baked yourself. Delicious all around and great on a rainy day or when you need comfort food.
Ingredients
2 chicken leg and thighs
6 cups water
24 cups water
1 onion cleaned
3 carrots pealed
2 celery sticks cleaned
240 ml chicken bouillon concentrate
2 buns
Mayonnaise
4 eggs
1/3 cup panko breadcrumbs
1/3 cup grated parmesan cheese
Lemon zest and grated cheese optional
Directions
Boil chicken legs in 6 cups water for ten minutes
In a large soup pot add 24 cups water
Remove skin and fat off of chicken and add to pot
Add onion, carrot, celery and bouillon to pot
Cook on medium-high for 1.5 hour occasionally stirring
Remove chicken and veggies and place onto a plate to cool
Shred chicken and mash in the veggies
Add two tablespoon of mayonnaise and mix everything well, place in fridge until ready to make soup
When ready to eat combine eggs, breadcrumbs and cheese until well blended
Pour six cups of chicken broth into medium saucepan and place on high heat
When soup is boiling pour in egg mixture and using a whisk, stir continuously for three minutes
Take off of heat and let sit until you make your sandwiches
Cut buns and spread in as much chicken veggie mixture as you like on each bun
Serve soup in large bowl next to your sandwich. You can top soup with lemon zest or extra grated cheese
Place the rest of the broth in fridge for two days or place in freezer for a month and take out when you want to make stracciatella again.
Comments