Stracciatella

Ingredients

• 1 (3 1/2- to 4-pound) chicken, quartered
• 2 medium white onions, quartered
• 3 large carrots, scrubbed and cut into 2-inch pieces
• 3 celery ribs with leaves, cut into 2-inch pieces
• 2 garlic cloves
• 2 parsley sprigs
• 2 thyme sprigs
• 2 bay leaves
• 1 teaspoon coriander seeds
• 6 black peppercorns
• Kosher salt
• 6 cups chicken stock
• 2 large eggs
• 1/4 cup finely grated Parmigiano-Reggiano
• 2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken
• 1 cup frozen peas
• 2 cups leaf spinach (about 2 ounces), thinly sliced
• 1 cup basil leaves, thinly sliced
• Kosher salt
• Pepper

Steps

1. In a large stockpot, combine 4 quarts of water with all of the ingredients except the salt. Simmer over very low heat, partially covered, for 8 hours; skim the surface of the stock as necessary.
2. Strain the stock into a large bowl and season with salt; discard the solids. Let the stock cool, then refrigerate. Skim the fat from the surface before using.
3. In a medium pot, bring the chicken stock to a simmer over moderate heat. In a small bowl, whisk together the eggs and cheese. Slowly add the egg mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. Stir in the chicken and peas and simmer until heated through, about 2 minutes. Add the spinach and basil and cook until just wilted, about 1 minute. Season with salt and pepper and serve.