1/4 cup of fresh grated parmesan cheese
1/4 cup of fresh Italian flat leaf parsley, chopped
1/8 tsp of nutmeg
1/4 tsp of salt
1/4 tsp of white pepper
1 quart can of chicken broth
2 chicken breast, cooked and shredded
1 cup fresh spinach, shredded
In a medium size bowl beat together the eggs, cheese, parsley, nutmeg,
Salt and pepper.
In a large pot bring the broth to a boil.
Pour in the egg mixture in streams.
Add the chicken and spinach lowering the heat and simmer for 2 to 3 minutes.
Serves 4 people