This soup is nourishing and light and warms the soul on a cold night.  The best part is that it can be made in no time at all if you already have stock.  If you need to make it, it's not a big deal, it will just take more time.

Serves 2

Ingredients

• 4 cups chicken stock*
• 3 large handfuls of fresh spinach
• 4 whole eggs
• 2 tablespoons grated parmiggiano reggiano cheese

Directions

Heat the broth on the stove until it boils.  Add the spinach and allow it to wilt, which will only be a few minutes.  In a separate bowl or a measuring cup with a spout, whisk the eggs and cheese together.  Turn the soup down to a low bowl, but more than a simmer and slowly drizzle the eggs into the pot while whisking with the other hand.  Give it a few sprinkles of black or red pepper and serve hot with crusty bread.

*If you need to make a quick stock, buy a couple of chicken legs, thighs or breasts on the bone.  Heat olive oil in a stock pot and saute one chopped onion, 3 chopped carrots and 2 chopped celery stalks.  Add the chicken pieces and cover with water.  Add a teaspoon of thyme, salt and pepper and a bay leaf and simmer for 2 hours.  Strain the soup and use the broth for this recipe.  Take the meat off the chicken bone and use it for any number of other recipes or serve it with this soup on the side.