Noodle-Free Chicken Soup

1. 1

   Bring the stock to a boil in a medium soup pot, then reduce heat to medium to have a good strong simmer going on.

2. 2

   Beat the eggs with the nutmeg, pepper, and cheese.

3. 3

   Add the eggs to the soup pot and stir them in with a whisk, swirling in a figure-eight pattern, making the eggs into rags in the soup.

4. 4

   Ladle into shallow bowls and garnish with generous sprinkles of parsley and more cheese.

5. 5

   Buy stock or broth in asceptic boxes rather than cans.

6. 6

   They might cost a little more, but the stocks especially have great slow-cooked flavor that really makes fast-cooked food taste rich.

7. 7

   Plus, whatever you dont use can go directly into the refrigerator, without having to transfer it from a can.

8. 8

   If I know I am not going to use my remainder stock within the next few days, I will transfer it to a resealable plastic bag and freeze it flat.

9. 9

   (I have had a small revolution of freezer storage space since embracing the freezing of things flat.)

* Per serving · 4 servings · Values may vary.

No additional tips available.