There are no quantities for Laura’s recipe, because sometimes you’re serving a dinner party, and sometimes you just need one bowl of chicken soup to cure the sniffles.

• Chicken stock or clear chicken broth
• Fresh or frozen spinach
• Hard-boiled egg(s)

If using fresh spinach, sauté briefly in olive oil and drain well. If using frozen, cook to package directions and drain or squeeze until nearly all the water is out of it. Heat stock or broth and season to taste. Fill each serving bowl with stock, a small, tightly packed spoonful or two of warm spinach in the center (do not blend in), and top with one or two perfect slices of egg. Serve steaming hot.