Ingredients:
4 cups chicken stock or broth
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley
Directions:
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. Slow 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”. Serve Immediately.
You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.
