Italian Egg Drop Soup

My new favorite 10 minute recipe: Egg Drop Soup with an Italian twist. Idea courtesy of Mark Bittman and my friend Melissa.
I had some leftover chicken broth from the many batches I have been making for various sick children, so I heated up about 3 cups of it (you can definitely use a boxed variety...I like Imagine Organic) to boiling. I added 2 handfuls of thinly sliced Swiss chard (could also be spinach or even lacinato kale...but I'd let that simmer for 10 minutes to tenderize it) and cooked it until it wilted, about 3 minutes (less for spinach). Beat 3 eggs in a bowl with salt and pepper and while whisking the broth/greens slowly drizzle it into the pot so it cooks into long silky strands. Serve with a shower of grated Parmigiano-Reggiano cheese (yes, there is no substitute for this so always have a block in your fridge since it lasts forever in there).

I also made a quick garlic toast to serve it with: Toast some bread until crisp and browned, rub it with half of a whole peeled garlic clove (basically shaving it into the bread), drizzle with extra virgin olive oil and coarse salt and voila!: garlic bread, or "fettunta" as I learned it in Italy during my first cooking class almost 20 years ago.