Soul-warming Egg Drop Chicken Soup with Spinach and Lemon


1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
About 6 cups chicken stock, homemade or good quality store-bought
Juice of 1/2 lemon
1 egg, lightly beaten
2 teaspoons grated parmesan, plus more for topping
About 2 cups or so of roasted chicken, shredded
1 small bunch fresh spinach, tough stems removed
Salt and freshly ground pepper


In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add in the garlic and sauté for another 30 seconds until fragrant. Add in the broth and stir to combine. Add in the juice from the lemon and bring to a boil. Reduce heat to low and simmer, uncovered, for about 10 minutes. Stir the egg and grated parmesan cheese together in a small bowl. Add in the egg mixture to the simmering stock, stirring as you add. Add the shredded chicken and the spinach. Simmer until the spinach is wilted. Season with salt and freshly ground black pepper. Serve sprinkled with additional parmesan, if desired. Buon appetito!


Quick and simple winter soup to satisfy the soul! Using good quality store bought chicken stock, roasted chicken, an egg and some spinach, create this simple soup during these bone-chiling winter nights.


Friday, January 3, 2014 - 3:05pm


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