A comforting and creamy soup combining spinach and egg noodles for a delightful meal.
Heat the chicken broth in a medium saucepan until it begins to simmer.
Using low-sodium broth allows you to control the salt level in your soup.
Add the egg noodles to the broth and cook until tender, following the package instructions.
Stir occasionally to prevent the noodles from sticking together.
In a mixing bowl, whisk together the eggs, cream, Parmesan cheese, and black pepper.
Whisking thoroughly ensures a smooth mixture for the soup.
Add the spinach to the broth and cook until wilted, about 2 minutes.
Fresh spinach wilts quickly, so keep an eye on it.
Slowly pour the egg mixture into the soup while stirring constantly to create ribbons.
Pouring slowly and stirring ensures the eggs cook evenly.
Season the soup with salt to taste and serve hot.
Taste the soup before adding salt to avoid over-seasoning.
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