Egg Drop & Noodle Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
egg noodles
medium, uncooked |
|
| 8 | cans |
chicken broth, low salt
|
*
|
| 2 | large |
eggs
large |
|
| 4 | tablespoons |
water
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | cup |
spinach, frozen
thawed, chopped, drained well, or fresh spinach with stems removed |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
egg noodles
medium, uncooked |
|
| 8 | cans |
chicken broth, low salt
|
*
|
| 2 | large |
eggs
large |
|
| 6E+1 | ml |
water
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 237 | ml |
spinach, frozen
thawed, chopped, drained well, or fresh spinach with stems removed |
|
| 1 | x |
salt
to taste |
*
|
Directions
In a medium saucepan, heat the chicken broth to a boil.
Stir in the egg noodles and cook according to package directions.
Meanwhile, beat the eggs and water together until blended.
Beat in the Parmesan cheese and pepper.
Stir the spinach into the broth and reheat to boiling.
Pour the egg mixture into the soup slowly while stirring constantly with a fork.
Cook 30 seconds.
Check the seasoning and add salt if desired.
Serve hot.
