4 cups of water
2 teaspoons of organic chicken stock
2 large eggs
2 tablespoons chopped flat leaf parsley
Salt and freshly ground black pepper
1 cup lightly packed spinach leaves, cut in thin strips – optional
2 tablespoons freshly grated Parmesan- optional
Handful snow peas – cut in thin strips – optional
Add any vegetables or fresh herbs that you have on hand
Add a can (BPA free) of organic chickpeas or canellini beans to make it a more robust soup
Bring the water and stock to a boil in a saucepan over medium-high heat. In a bowl, whisk the eggs. Add chopped veggies into the soup (if youre adding any) in order of the length of time required to cook them. Reduce the heat to medium-low. Add chopped veggies into the soup (if you’re adding any) in order of the length of time required to cook them. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the broth, stirring gently with a fork to form thin strands of egg. Stir in the parsley, any other herbs and parmesan (if adding), then season the soup, to taste, with salt and pepper.
Ladle into bowls and serve.
Enjoy! This is simple, quick, easy and delicious!