Homemade Stracciatella Soup

Cut the chicken into substantial portions and place them in a large stockpot with the water. Slice 8 carrots, 3 stalks of celery, and 1 onion into smaller pieces and add them to the pot as well. Heat the mixture until it reaches a rolling boil, then cover the pot and lower the heat to allow for gentle simmering for 45 minutes, or until the chicken is tender. Remove the chicken from the pot and set aside the flavorful stock.

Once the stock has cooled enough to handle, take out the chicken bones and cut the meat into bite-sized pieces.

Blend the reserved stock using a blender, food processor, or immersion blender to create a smooth consistency. Return the blended stock to the pot with the chicken meat and add the remaining 3 carrots, 3 stalks of celery, and 1 onion. Stir the mixture well with the rice to combine.

Heat the chicken mixture over low heat until the rice is tender, approximately 20 minutes.

Remove the chicken mixture from the heat source and stir in a handful of spinach, some grated Romano cheese, salt, pepper, lemon juice, and dried oregano. Set the mixture aside to await serving.

In a separate saucepan, bring the chicken broth to a rolling boil. Carefully pour the eggs into the boiling broth in a thin, steady stream. Remove the broth from the heat and stir it gently into the chicken mixture. Serve the dish hot, garnished with additional spinach if desired