Prep 15 mins
Cook 30 mins
Easy to make and it's the "Jewish penicillin" for anyone who isn't feeling well.
- 5 cups chicken stock or 5 cups prepared broth
- 3 garlic cloves, thinly sliced
- 1 small carrot, peeled and julienned
- 1 stalk celery, julienned
- 2 tablespoons freshly grated parmesan cheese
- 4 tablespoons finely chopped fresh flat-leaf parsley
- 1 lb boneless skinless chicken breast
- 1⁄2 lb spinach leaves, washed well
- 2 eggs, lightly beaten
- salt & freshly ground black pepper
- 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.
This was such an easy tasty soup. The leftovers were a great breakfast too! I didn't change a thing but was probably a bit heavy on the pepper which was good. Thanks for an easy, healthy recipe.
This is really good! I used 1 litre of chicken stock (a bit less than called for) and added the chicken earlier to make sure it would be done, but otherwise followed the recipe. Great soup, will definitely make again! Thank you Carrie!
Very easy to cook. tasted great as well!