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Sick Soup
2 Tbls. Extra Virgin Olive Oil
3 Green onions, chopped
1 garlic clove, minced (optional)
1 lb. baby carrots, peeled
4-5 stalks of celery, chopped
6 quarts of chicken stock
2 lbs. boneless chicken breast cut in 3 inch slivers, or chicken tenders, left whole
2 cups cooked spinach, rinsed and well drained
6 eggs, beaten
1 large can Grated parmesan cheese
salt and pepper, to taste


Heat oil in a large soup pot, and saute the onion, carrots and celery.

Add the chicken stock and simmer until the vegetables are almost done.

Add the chicken and simmer until the chicken is cooked, and the vegetables are tender.

Add the spinach, and reduce the heat to low.

Combine the beaten eggs and enough grated parmesan cheese to resemble pancake batter.

Spinach will be floating on top of the soup. With a large serving spoon or ladle, spoon the egg/cheese batter onto the spinach. It may seem to sink, but don't panic.

Leave the heat low, and cover for about 7-10 minutes. An egg/cheese dumpling will form on top of the soup.

Slice with a sharp knife like cutting a pie, and serve a wedge for each helping, along with the soup.

Crusty bread or garlic bread and salad is a great meal.

My mother learned to make this from a little old Italian Lady named Rose Cuda in Pittsburgh, Pa. and Mom would always make this when I was sick as a child, and I came to call it sick soup.

But don't wait until someone gets sick to enjoy it!

Preparation Time: 1 hour Serves: 8
Recipe Origin: United States
Submitted by:
Andrea Sansone
United States
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