This recipe is always comforting during cold and flu season when you are feeling a little under the weather or simply want something to warm your stomach without being overly filling. When you want something light but satisfying, traditional stracciatella gives a little amount of heft despite not including chicken or rice.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 6 cups chicken broth
- 1 ½ cups diced rotisserie chicken meat
- ¼ cup long grain rice
- 3 eggs
- 3 tablespoons finely grated Parmigiano-Reggiano cheese
- freshly ground black pepper to taste
- 1 teaspoon chopped fresh parsley (Optional)
Instructions
- Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Change the pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 191 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 1896 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It tastes great my sister loved it who’s very picky.
Three stars for flavor only. The rice turned mushy and the soup wasn’t as thick as I thought it would be. It was hard to tell where the rice ended and the chicken began. Not the soup I would make again.
Loved it. Easy and hardy.