2	cups	chicken breast, cooked and minced
	8	cups	chicken stock
	3	large	eggs
	4	Tbsp	Parmesan cheese, grated
	2	Tbsp	fresh parsley, finely chopped
			salt and pepper to your taste

DIRECTIONS:

• Bring the chicken stock to a boil in a large saucepan. Add the chicken and season to taste with salt and pepper.
• Beat the eggs with the Parmesan cheese add the parsley and stir into the boiling chicken and stock mixture. Stir constantly for 2 or 3 minutes, or until the eggs float to the top in small flakes.
• Serve hot.

• Serves 6 to 8 people, depending on whether it is the main dish or soup course. It is very easy to double this recipe for a crowd.

  This really a low carb soup.

  Enjoy with Rice Pilaf and Broccoli Spears. If you are not watching your carbs, toasted hard rolls are great with this meal.