🫙 From the Spice Rack
Egg Drop and Noodle Soup
8 oz Uncooked Medium Egg Noodles 8 cn Low-sodium chicken broth -(14 1/2-oz. cans) 2 lg Eggs 4 tb Water 1/2 c Grated Parmesan cheese 1/2 ts Freshly ground black pepper 1 c Frozen ch...
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Ingredients7 items
Ingredients
- 8ozuncooked medium egg noodles
- 8can low-sodium chicken broth
- 4tbsp water
- 1/2cup grated parmesan cheese
- 1/2tsp freshly ground black pepper
- 1cup frozen chopped spinach
- 951mg sodium. calories from fat: 28%
Directions
- 1
8 oz Uncooked Medium Egg Noodles 8 cn Low-sodium chicken broth -(14 1/2-oz
- 2
cans) 2 lg Eggs 4 tb Water 1/2 c Grated Parmesan cheese 1/2 ts Freshly ground black pepper 1 c Frozen chopped spinach - thawed and drained w
- 3
Stir in the egg noodles and cook according to package directions
- 4
Meanwhile, beat the eggs and water together until blended
- 5
Beat in the Parmesan cheese and pepper
- 6
Stir the spinach into the broth and reheat to boiling
- 7
Pour the egg mixture into the soup slowly while stirring constantly with a fork
- 8
Cook 30 seconds