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Stracciatella Soup and Chicken Sandwich

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.


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


4 eggs

1/3 cup panko breadcrumbs

1/3 cup grated parmesan cheese

Lemon zest and grated cheese optional


  1. Boil chicken legs in 6 cups water for ten minutes

  2. In a large soup pot add 24 cups water

  3. Remove skin and fat off of chicken and add to pot

  4. Add onion, carrot, celery and bouillon to pot

  5. Cook on medium-high for 1.5 hour occasionally stirring

  6. Remove chicken and veggies and place onto a plate to cool

  7. Shred chicken and mash in the veggies

  8. Add two tablespoon of mayonnaise and mix everything well, place in fridge until ready to make soup

  9. When ready to eat combine eggs, breadcrumbs and cheese until well blended

  10. Pour six cups of chicken broth into medium saucepan and place on high heat

  11. When soup is boiling pour in egg mixture and using a whisk, stir continuously for three minutes

  12. Take off of heat and let sit until you make your sandwiches

  13. Cut buns and spread in as much chicken veggie mixture as you like on each bun

  14. 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.


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