Spinach Egg Drop Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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An easy delicious one pot soup to enjoy for a quick lunch or dinner. Original recipe was found on the internet, but like always, I tweaked it a bit. Ingredients:
8 ounces medium egg noodles, uncooked |
8 (14 1/2 ounce) cans chicken broth |
2 large eggs |
4 tablespoons water |
1/4 cup parmesan cheese |
1/2 teaspoon black pepper |
1 cup frozen chopped spinach, thawed and drained |
salt |
Directions:
1. Im medium saucepan, bring chicken broth to a boil.
2. Stir in egg noodles and cook per package directions.
3. Beat eggs, water, parmesan cheese and pepper together.
4. Stir spinach into the broth and reheat to boiling.
5. Pour egg mixture into soup slowly while stirring constantly with a fork.
6. Cook 30 seconds.
7. Check seasonings and add salt if desired.
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