Egg Drop Soup With Chicken And Chard - cooking recipe

Ingredients

3 None eggs
1/4 cup freshly grated Parmesan cheese, plus additional, to serve
2 tbsp finely chopped flat-leaf parsley
6 cups chicken stock
1 1/2 cups shredded cooked chicken
4 stalks Swiss chard, trimmed and finely shredded

Preparation

Whisk the eggs, Parmesan cheese and parsley in a medium bowl.
Bring the stock to a boil in a large saucepan. Add the chicken and boil for 1 min or until heated. Add the egg mixture in a thin stream, stirring constantly to form thin ribbons. Reduce the heat to low; simmer for 2 mins.
Remove from the heat. Stir in the chard. Serve with additional Parmesan cheese.