Wedding Soup - cooking recipe

Ingredients
    1 whole chicken
    1 (10 oz.) pkg. chopped frozen spinach, defrosted
    5 eggs or equivalent Egg Beaters, scrambled
    1 carrot
    1 stalk celery
    1/2 chopped onion
    1 tsp. thyme
Preparation
    Cook chicken in water until done with carrot, onion and celery.
    Remove meat from bone.
    Save 1/2 to 1 cup chicken for soup.
    Use the rest for salad, etc.
    The broth is the base for the soup.
    Add thyme to broth.
    Squeeze spinach dry.
    Add to soup. Add eggs to soup.
    Heat and serve.

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