Spinach Egg Drop Noodle Soup - cooking recipe

Ingredients

8 ounces medium egg noodles, uncooked
8 (14 1/2 ounce) cans chicken broth
2 large eggs
4 tablespoons water
1/4 cup parmesan cheese
1/2 teaspoon black pepper
1 cup frozen chopped spinach, thawed and drained
salt

Preparation

Im medium saucepan, bring chicken broth to a boil.
Stir in egg noodles and cook per package directions.
Beat eggs, water, parmesan cheese and pepper together.
Stir spinach into the broth and reheat to boiling.
Pour egg mixture into soup slowly while stirring constantly with a fork.
Cook 30 seconds.
Check seasonings and add salt if desired.