Chicken Stracciatella Soup
Serving Size : 2

4 cups chicken stock or broth
salt and pepper
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley

Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper. Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slowly stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Note: I sometimes add leftover cooked chicken breast to this. Serve Immediately.

~ Val "This tastes better than plain egg-drop soup!"