• 1 roasted chicken from the grocery store, already cooked and meat taken off the bones
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 8 cup chicken stock
  • 3 large eggs, beaten
  • 1 – 2 cup chopped spinach
  • shaved parmesan

Place a stockpot over medium-high heat. Add the olive oil and the onion. Saute until the onion is transparent, about 4 minutes. Add the stock and bring to a boil. Slowly add the beaten eggs, stirring constantly. Add chicken pieces along with the spinach. When the spinach is wilted the soup is ready to serve. Serve in bowls with parmesan shavings.