Egg Drop and Noodle Soup
Equipment
- medium saucepan
Ingredients
- 8 oz Medium Egg Noodles uncooked
- 8 14 1/2 oz cans low-sodium chicken broth
- 2 large eggs
- 4 Tbs water
- 1/2 cup grated Parmesan cheese
- 1/2 tsp freshly ground black pepper
- 1 cup frozen chopped spinach thawed and drained well or 1 cup chopped fresh spinach, stems removed
- Salt to taste
Instructions
- In a medium saucepan, heat the chicken broth to a boil.
- Stir in the egg noodles and cook according to package directions.
- Meanwhile, beat the eggs and water together until blended.
- Beat in the Parmesan cheese and pepper.
- Stir the spinach into the broth and reheat to boiling.
- Pour the egg mixture into the soup slowly while stirring constantly with a fork.
- Cook 30 seconds.
- Check the seasoning and add salt if desired.
Notes & Wine Advice
Serve hot.
Nutrition values
Calories: 120 kcal