Ingredients
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5 cups chicken stock or 5 cups prepared broth
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3 garlic cloves, thinly sliced
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1 stalk celery, julienned
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2 tablespoons freshly grated parmesan cheese
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4 tablespoons finely chopped fresh flat-leaf parsley
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1/2 lb spinach leaves, washed well
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2 eggs, lightly beaten
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salt & freshly ground black pepper
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1 small carrot, peeled and julienned
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1 lb boneless skinless chicken breast
Instructions
- Cut chicken breasts into 1/2 inch thick slices.
- In a saucepan, combine the stock and garlic and bring to a boil over medium-high heat.
- Add the carrot and celery, cover, and cook until the vegetables are just tender, about 4 minutes.
- Add the parmesan, 2 TBS of the parsley, the chicken and the spinach.
- Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes.
- Remove from the heat.
- Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear.
- Season to taste with salt and pepper.
- Ladle into warmed bowls and garnish with the remaining 2 TBS of parsley.
- Serve immediately.