2 tbsp. olive oil
3 lg. cloves garlic
1 lg. College Inn Chicken Broth
2 (10 oz.) frozen chopped spinach
3 cans chunk boneless chicken
3 eggs
Pepper
1/2 c. Parmesan cheese, grated
2 tbsp. lemon juice

Fry garlic in olive oil. Add broth and spinach. Cook until spinach thaws. Add chicken. Let cook. Beat eggs together. Add pepper and cheese; add slowly to broth. Take off heat, then add lemon juice. Stir. Let set aside.

Note: If needed, more broth - 1 bouillon cube per cup of broth.