Add the parmesan, 2 TBS of the parsley, the chicken and the spinach.
05Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes.
06Remove from the heat.
07Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear.
08Season to taste with salt and pepper.
09Ladle into warmed bowls and garnish with the remaining 2 TBS of parsley.