Lemon Spinach & Egg Soup or “Paleo Stracciatella”

I was feeling a bit run down yesterday and needed some soup, but craved something a bit lighter and more “summery” than the classic chicken soups I usually make. We had tons of fresh eggs from our chickens, so I thought I’d make a version of my old favorite “Stracciatella”, an Italian soup with parmesan cheese and breadcrumbs which literally translates to “little rags” – referring to the strands of cooked eggs. This kicked my sore throat and boosted my immune system and my mood! The soup was also a big hit with my kids, which is always a bonus. They loved the lemony flavor.

Serves about 6


2 tsp coconut oil

1 small onion, diced small

4 cloves of garlic

2 quarts chicken broth

1-2 cups shredded leftover chicken (I use what’s left over from making the broth)

3/4 bag fresh spinach (about 2 cups diced small)

8 shiitake mushrooms that have been diced and sautéed in butter or ghee (optional)

4 pasture raised eggs, beaten

2 lemons, juiced and one grated rind

Sea salt and pepper to taste (you won’t need to add salt if using canned chicken broth, but I added about 2 tsp because I used homemade broth)

3 TBS fresh parsley

In a soup pot, sauté the onion and garlic in the coconut oil. After the onion is soft, add the chicken broth. Bring to a simmer. Add the chicken and spinach and cook for just a few minutes. Don’t let the spinach get overcooked. Add the mushrooms if you wish. Pour the beaten eggs into the soup stirring to evenly distribute the egg strands. Turn off heat. Add the lemon rind and lemon juice plus salt and pepper. Serve and garnish with fresh parsley.