Fast and easy, oh yeah, delicious and super nutrient dense too! Egg drop soup is a fabulous soup for quick lunches or a starter for dinner. It’s fun to watch all come together and combines some of the best things in life- broth, eggs, and salt! This soup is suitable for just about any diet other than an egg free diet, and adds a ‘noodle’ texture to low-carb diets without any weird ingredients.
Try some this weekend, you’ll love it!
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
Egg Drop Soup
This simple soup is a great start to a big meal. Made with chicken broth and eggs, it gives a 'noodle' feel without the carbs.
Ingredients
- 3 cups chicken broth
- 2 eggs
- 1/8 teaspoon tumeric powdered, dried, optional for color
- 1 pinch pepper black or white
- 3 green onions
Instructions
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In a medium saucepan, heat broth over medium heat to a simmer.
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As the broth comes to a simmer, whisk eggs, pepper, and turmeric with a fork in a small bowl or cup.
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Once the broth is simmering, lower the heat to medium-low. Use a fork or a whisk to briskly whisk the broth in a circular pattern with one hand. With the other hand, slowly pour in the egg mixture, creating a thin stream (like pouring milk into coffee) that you whisk as it goes into the broth.
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Once all the egg mixture is whisked in, stop whisking and allow to continue to cook until egg is cooked through, about another minute.
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Top with optional sliced green onions and serve.
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