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.
In a medium saucepan, heat broth over medium heat to a simmer.
As the broth comes to a simmer, whisk eggs, pepper, and turmeric with a fork in a small bowl or cup.
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.
Once all the egg mixture is whisked in, stop whisking and allow to continue to cook until egg is cooked through, about another minute.
Top with optional sliced green onions and serve.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com