8 cups chicken broth (4 cans)
10 oz spinach: fresh, or frozen - thawed and drained
4 eggs, lightly beaten
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese (optional)
4 oz cooked chicken (optional)
Bring chicken broth to a boil. Add spinach and chicken and simmer for about 4 minutes. Quickly stir in eggs and continue to stir vigorously until eggs have coagulated and turned white.
Ladle into soup bowls and season with salt and pepper. Spoon Parmesan cheese on top if you like. Serve immediately.
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