About this recipe:Chicken, spinach and pasta are cooked in chicken stock until done. Egg is then drizzled into the simmering soup until set, resulting in thin strands of eggs floating in the soup.
1 small onion, chopped
1/2 teaspoon finely chopped garlic
340g skinless, boneless chicken breast fillets, cut into strips
850ml chicken stock
285g frozen chopped spinach
30g ditalini pasta or other very small shaped pasta
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
4 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:20min › Ready in:30min
Melt butter in 3 litre saucepan. Add onion and garlic; cook until onion is soft. Add chicken strips and cook 2-3 minutes or until no longer pink. Add stock, water, spinach and pasta. Cover, increase heat to high and bring to the boil. Reduce heat; simmer covered 5-7 minutes until chicken and pasta are cooked.
Meanwhile, whisk together eggs and both peppers.
Bring soup back to the boil, 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.