Spinach Egg Drop Soup

This Spinach Egg Drop Soup is probably one of the simplest, easiest and nutritious soups that both of my kids never EVER reject in my history of cooking. It is so fast, really fast, to prepare and yet tasty. The soup is jam-packed with great nutrition without adding too much of your calorie intake. It is also one of your protein-booster – you can go no wrong with egg as one of the good-protein source. In other words, this is a great guilt-less comfort food that you can add to your list.

When you slurp, this spinach egg drop soup feels really smooth to the tongue. The spinach adds a refreshing feeling and it is great to have this soup especially in the summer. Oh, did I mention that it is a great alternative to the classic chicken noodle soup or my chicken veggie soup when you are under the weather?

Without further ado, here is the recipe. Let me know what you think, will you?

Tip: Make sure to add the egg after seasoning, as the egg cannot be cook too long – it will form bunch of lumps if it’s too long. For thicker soup, you can add a mixture of water and cornstarch after the soup is done boiling

Ingredients:

• 2 cups chopped baby spinach
• 4 cups chicken broth
• 4 large egg, lightly beaten
• 2 stalk green onions, chopped
• Salt and pepper to taste

Directions:

• Heat chicken broth over a high heat. Bring it to boil.
• Add minced garlic and spinach. Give a good stir. Season with salt and pepper – make sure that the saltiness is to your liking.
• Reduce the heat to simmer and pour the beaten egg slowly. Keep stirring when you pour the egg.
• The soup is done when it is boiled.
• Garnish with chopped green onion and serve immediately.