You can tell we are getting the Italian influence this week, because Ray is doing the cooking.
This is one of his family recipes, and it is easy to put together because it has ingredients we almost always have on hand. In Ray's family, it was traditionally the start of a multiple course Italian meal, but for us it is a quick, hearty weeknight soup.
2 tablespoons olive oil
3 cups cooked chicken, diced
6 cups chicken stock
1 cup freshly grated parmesan cheese, plus more for garnish
Salt and pepper to taste
Saute carrots in olive oil until tender. Add chicken and stock, and bring to a boil. In a separate bowl, whisk together eggs and cheese. Add approximately 1 cup of the boiling broth to the egg mixture, and continue to whisk until it comes together into silvery strands. Add the egg mixture back to the soup, and simmer 5 minutes. Remove from heat, ladle into bowls and top with remaining parmesan cheese.