Chicken And Turnip Greens Soup - cooking recipe

Ingredients

4 cups chicken broth
1 cup pasta, crushed or 1 cup pastina
1 cup turnip greens
1 (16 ounce) can canned chicken, drained
2 eggs
1/4 cup heavy whipping cream
parmesan cheese, to taste
dried parsley, to taste

Preparation

In a medium saucepan, bring the broth to a simmer over high. Reduce to medium.
Add the pasta. Cook al dente according to package directions. Meanwhile, thaw greens if using frozen.
Stir in chicken and greens. Drop in eggs and cook, stirring, for 1 minute. Stir in cream until warmed through.
Remove from heat. Ladle into bowls and sprinkle with Parmesan and parsley.