Chicken Spinach Soup
By: Anonymous
Published: Thursday, December 24, 2009 - 1:11am

Ingredients




1 tablespoon oil
1/2 cup chopped onion
1/2 teaspoon minced garlic
2 halves chicken breasts, skinned
boned
3 1/2 cups chicken broth
1 cup water
1 (10 oz.) box frozen chopped spinach
1/4 cup ditalini or other sm. pasta
3 lg. eggs
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese

Preparation

1 Melt butter in 3 quart saucepan over medium high heat. Add onion and garlic. Cut chicken breasts crosswise in narrow strips. Add chicken strips and stir 2 to 3 minutes until chicken is no longer pink. Add broth, water, frozen spinach and pasta. Cover and heat to high and bring to a boil. Reduce heat and simmer, covered until chicken and pasta are cooked 5 to 7 minutes. 2 Meanwhile, whisk eggs, black pepper and crushed pepper in a small bowl until blended. Return soup to a boil and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Sprinkle each serving with cheese. Makes 4 servings.