Stracciatella Egg Drop Soup

This version of Italian egg drop soup
adds shredded chicken for a hearty,
warming one-dish meal.
Serve with garlic bread for
a delicious, quick and easy dinner.

Ingredients:
8 cups low-sodium chicken broth
1 chicken breast, poached and shredded
4 eggs
1/2 cup finely chopped flat-leaf parsley
3 tablespoons grated Parmesan cheese
1/8 teaspoon freshly grated nutmeg
1 tablespoon chopped chives
3 tablespoons bread crumbs
Salt and pepper to taste

Directions:
Bring chicken stock to a simmer
in a large stockpot. Meanwhile,
in a mixing bowl whisk together eggs,
cheese, parsley, nutmeg, chives,
bread crumbs, salt and pepper.
Place egg mixture in a large measuring cup
or container with a spout for easy pouring.
When ready to serve, taste chicken stock
and season with salt and pepper.
Whisk the stock so it is swirling rapidly,
then pour in the egg mixture.
Add the chicken and continue whisking,
just until the egg is set in thin strands
and the chicken is heated through,
a few minutes longer. Serve immediately.