Summary

Ingredients

• 750 ml chicken broth
• 40 g parmesan, rated
• 1 large egg (s)
• 0.25 ¼ bunch parsley, smooth, chopped

Print Recipe Pin Recipe

Instructions

1. Bring the chicken broth to the boil. Whisk the cheese, parsley and egg together and stir quickly into the hot broth. Bring to the boil for 2 minutes while stirring. I also decorate the soup with fresh parsley and parmesan.