Egg Drop Soup

Add a lean protein such as sliced chicken breast for a complete meal.

Egg Drop Soup
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Egg Drop Soup

Servings 4

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 203

carbohydrate 11g

protein 20g

fat 17g

Ingredients

  • 1 medium onion(s), yellow diced
  • 2 medium celery stalk(s) diced (optional)
  • 1 tablespoon(s) coconut oil
  • 8 cup(s) chicken broth (or well-salted water)
  • 1/4 teaspoon(s) ginger, fresh grated
  • 1 teaspoon(s) coconut aminos
  • 1/4 teaspoon(s) sesame oil
  • 1 teaspoon(s) sea salt (optional)
  • 3 tablespoon(s) arrowroot powder
  • 3 tablespoon(s) water
  • 6 large egg(s)

Instructions

  1. Melt coconut oil in a large pot over medium heat.
  2. Add onions and celery, and saute (stirring occasionally) until translucent (about 15 minutes). Stir in broth.
  3. Add ginger, coconut aminos, and sesame oil. Bring to a boil. Add sea salt to taste if desired.
  4. Mix arrowroot powder with water until smooth. Pour into soup and continue to cook until thickened (about 10 minutes).
  5. Meanwhile, whisk eggs together. After soup has thickened, pour eggs intermittently into soup. For beautiful, ribbony eggs be sure to do this step after soup is already thickened. Serve hot.

This recipe inspired in part or in whole from here

Comments

  1. If you don’t have coconut aminos… you can make your own soy sauce substitute:

    2 Tbs beef broth
    1 Tbs of balsamic vinegar
    1 Tbs red wine vinegar
    1 tsp garlic powder (I also put about 2 gloves garlic minced into the soup with the onions)
    A good amount of black pepper

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