Chicken or the Egg Drop Soup

This recipe is really easy and it's pretty good for you too. You can add anything you like to this simple recipe -- make it your own and have fun with it. I've even added shrimp and Udon noodles to this mix. Oh yeah, for those of you you like a little spice add some Sriracha sauce to your own bowl.

2 ea 32 oz Containers of Swanson Chicken Broth (low sodium)
2 or 3 Eggs Scrambled (I haven't tried this with egg beaters yet)
2 Chicken Breasts (whole)
1 Bag of Baby Spinach (washed of course)

2 Green Onions sliced (green tops also)

Salt & Pepper to taste

1. Add Chicken Broth and Chicken Breasts to a large pot and bring to a boil. Once boiling turn the heat down to med-low and cook for an additional 5-10 minutes or until Chicken Breasts are completely cooked through.
2. Meanwhile scramble the Eggs in a small bowl; set aside.
3. Once the Chicken Breasts are cooked remove from the broth and shred into bite size pieces; set aside.
4. Return the heat for the Chicken Broth back to high and stir broth to get it moving in a circular motion, slowly stream in Scrambled Eggs -- they will cook immediately in the broth.
5. Add back the shredded Chicken Breast meat, salt and pepper to taste, Spinach and top off with the sliced Green Onions.
6. Allow everything to heat through and the Spinach leaves to wilt; about 3 minutes. Enjoy!