Clean out the refrigerator before the weekend/chicken/stracciatella soup, Saute the following chopped veggies in some olive oil, salt and pepper: 1/2 yellow onion, 3 celery stalks, 2 carrots, 1 fennel bulb, 2 small (or 1 large leek) and 4 cloves of garlic. When softened, add some tomato paste and cook a bit longer. Add 2 quarts chicken stock, 1 finely sliced red pepper and 1/2 pint of halved cherry tomatoes. Bring to a simmer. Add leftover roasted chicken and some chopped baby spinach. Cover and simmer for a few minutes. Toss 3 eggs with 1/4 cup each of parmesan and romano cheese. Wisk egg/cheese mixture into soup when it is at a lively simmer. Serve over leftover pasta or rice or nothing at all. Adjust ingredients according to what's in your refrigerator....you can't go wrong.