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Quick (cheating) Chicken Veggie Egg-Drop Soup

Fall has finally arrived in NYC.  And while we wait for our apartment building to  turn on the heat, my family has had to resort to primitive measures to stay warm.  Soup soup soup.

This recipe is easy and yummy and perfect for a quick lunch while you’re trying to wrangle kids and get out of the house to enjoy the foliage.  It hits the spot when you’re craving some comfort food on the run.

Ingredients:

10 cups of water

3 chicken bouillon cubes

1 cup acine de pepe (or orzo, or some other small pasta)

2 Large handfuls of baby spinach

3 eggs, lightly beaten

Grated parmesan cheese (optional)*

Directions:

Bring the water to a boil

Add the pasta and stir occasionally

Crumble the bouillon cubes into the pot

Let pasta cook for about 8 minutes, or until noodles are tender but not mushy

Add beaten eggs and stir gently

After the eggs have cooked for about 30 seconds, add the spinach and stir

Serve hot & Enjoy!

(Serves 4)

*I like to add a sprinkle of grated cheese to my bowl

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