Stracciatella

Chicken stock	6 cups
Eggs	2 large
Cheese, Parmigiano-Reggiano, finely grated	¼ cup
Chicken, roasted, shredded	2 cups
Peas, frozen	1 cup
Spinach, thinly sliced	2 cups
Basil leaves, thinly sliced	1 cup
Salt
Pepper, freshly ground

1. In a medium pot, bring the stock to a simmer over moderate heat. 
2. In a small bowl, whisk together the eggs and cheese. 
3. Slowly add the cheese mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. 
4. Stir in the chicken and peas, and simmer until heated through, about 2 minutes. 
5. Add the spinach and basil, and cook until just wilted, about 1 minute. 
6. Season and serve. 

Recipe from Food&Wine Magazine, March 2017.