Egg and Parmesan Soup

I am almost 2 years post op, but I remember the pain of the liquid diet and soft food stages. I only wish I would have known about this recipe before, which my grandmother used to make when she was alive. I saw a similar recipe on TV one day and told my mom about it, to which she answers, "O yea grandma used to make that all the time" to which I responded "Well thanks for remembering NOW and not when I needed it 19 months ago!" I would say you could probably eat this soup at about 2 weeks out. I am not a Dr. though so always follow his/her instructions, but at two weeks out, this soup would have been no problem for me. It's easy and super fast to make and more protein than just plain broth.

• 2 cups low sodium chicken broth (I use chef's cupboard the Aldi food store brand and it is great)


• 2 large eggs


• 2 tablespoons grated Parmesan cheese (or more, I love cheese lol)


• 1/4 cup fresh baby spinach


• 1 teaspoon dried parsley


• 1 teaspoon dried basil (or if you have fresh go for it)


• a grind or two of black pepper


• a dash of garlic powder

In a small saucepan add the chicken broth and heat to a boil. While waiting, add the eggs, parm cheese, spinach (chopped or ripped up), parsley, basil, pepper and garlic to a bowl and beat together thoroughly. When the broth is boiling, add the egg mixture to the pot, whisking them in slowly. Keep whisking for about a minute once all the mixture is added. Once everything is Incorporated, pour in a bowl and enjoy. When you are able to eat solids, adding sausage, shrimp or chicken to this soup adds more protein and makes it heartier. This is the easiest soup I've ever made and its so simply delicious.