Spinach Egg Drop Soup

I almost feel guilty posting this recipe, because it's just so simple - it's something my mom and grandmother would make out of the natural contents of their kitchens for a cheap and easy meal. You could dress it up with all manner of seasonings, but I find it comforting and tasty just the way it is. And let's face it, we all need something that can be thrown together quickly out of the cupboard now and then. So keep a few cans of chicken broth and creamed corn on hand for the day that you feel like a healthy, comforting soup.

Spinach Egg Drop Soup

1 can creamed corn
2 cans or 1 box chicken stock
3 eggs (or more, for more substance and protein)
several handfuls of fresh baby spinach (optional)

Start heating the corn and chicken stock in a medium saucepan over medium heat. Meanwhile, crack the eggs into a small bowl and scramble well; if you prefer thin streams of egg in your soup then thin the eggs out with a few teaspoons of water, but if you like bigger pieces of egg as in the photo above, leave the eggs as they are. Once the broth/corn mixture starts to steam (but not boil), give the broth a stir with a spoon, and while the liquid is swirling around, pour the egg into the broth and let it swirl with the broth. If you want to break up the egg, stir actively; if not, wait on stirring until the egg has cooked for a little while. Stir occasionally to keep corn from sticking to the bottom of the pan. Add spinach if using, in any amount desired, and let cook until leaves have wilted. Salt and pepper to taste.

Or, if you want the simple version: dump everything in a pot together, cook, and eat!