 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This soup is definitely not boring! You can substitute your favorite small pasta shape in place of the ditalini, if you prefer. Ingredients:
1 tablespoon butter |
1/2 cup chopped onion |
1/2 teaspoon minced garlic |
12 ounces skinless, boneless chicken breast halves - cut into strips |
3 1/2 cups chicken broth |
1 cup water |
1 (10 ounce) package frozen chopped spinach |
1/4 cup ditalini pasta |
3 eggs |
1/4 teaspoon ground black pepper |
1/8 teaspoon cayenne pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
2. Meanwhile, whisk together eggs and both peppers.
3. Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.
|
|