Egg Drop Soup

6 c low sodium chicken (or vegetable) stock

1/2 c thinly sliced scallions or green onions

1/4 c fresh baby spinach or baby arugula

1/8 t black pepper

2 lg eggs, lightly beaten

1/2 t sea salt

shredded chicken (optional)

Directions

1. in a medium saucepan, bring the stock to a simmer
2. add 6 T scallions, spinach (or arugula), salt and pepper
3. return to simmer and cook for three minutes
4. while stirring with a fork, gradually add the eggs in a slow steady stream
5. continue stirring and cook until the eggs are set, creating shreds or ribbons of the eggs (approximately one minute)
6. remove saucepan from heat
7. ladle soup into bowls and garnish with remaining scallions

You may add any vegetables that are already on your plan to create different soups