Prep time 5 minutes

Cook time 5 minues


1 1/2 cups College Inn® Artisan Chicken Culinary Stock

1 large egg, beaten

1/2 cup packed baby spinach leaves (about 1 ounce)

Optional Stir-Ins:  Sliced green onion, grated Parmesan cheese, lemon juice, Sriracha, minced fresh ginger (1/2 tsp.), cracked black pepper


  1. Microwave stock 2 1/2 to 3 1/2 minutes in a 2-cup glass measuring cup or microwave-safe bowl until very hot.  (Or, heat stock in a small sauce pan, covered, over medium heat until simmering.) Meanwhile, place spinach and any stir-ins in a large cereal or soup bowl and set aside. 

  2. Carefully remove hot stock from microwave and stir to create a slight current.  Slowly pour in egg to form ribbons.  Do not stir. 

  3. Pour over spinach in bowl and let rest 30 seconds to wilt.

Tip: To enjoy soup on-the-go, prepare as directed and puree with an immersion blender or in a blender until smooth (about 30 seconds).

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