You can be a hero and make your own broth, especially if you’re roasting a chicken and have leftover bones for the base. Otherwise, there are great bone broth spots to order from like Brodo, or buy Whole Foods organic chicken broth like I do. If not using a bone broth, you need reduce the broth from 12 cups to 8 cups, first by heating it on high until there’s a rolling boil, and then reducing the heat to medium and simmering until the broth is very concentrated (equivalent to 8 cups). If using bone broth, heat to simmering.

In a separate bowl, gently beat the egg whites but don’t froth them as it will affect their consistency in the soup. Add in the spinach to the broth and allow to simmer for 2 minutes, then add in the egg whites, stirring constantly until they rise to the top and are just cooked through. Serve immediately and garnish with Parmesan cheese. For a heartier soup, add in gluten-free elbow pasta.