PALEO EGG DROP SOUP
Egg drop soup (also called egg flower soup) is a simple and delicious soup that you can find at most Chinese restaurants. You can add additional ingredients such as ginger and mushrooms, but I like mine plain. I like to use homemade chicken broth but store bought will work just as well. You can adjust the amount of sea salt and pepper to your taste. I have seen people dump a whole lot of ground pepper in this stuff.
It always cracks me up when someone really enjoys a recipe of mine that is this simple. It almost doesn't seem like I should be allowed to call it a "recipe" because it is that easy to make. I made this for my mother and she raved about it all night and even the next morning. If only she knew it only took me 10 minutes to throw together. But we will just let her think I am an amazing cook and wont tell her my little soup secret. Unless she is reading this. In which case.... secret is out, and I love ya mom!
It always cracks me up when someone really enjoys a recipe of mine that is this simple. It almost doesn't seem like I should be allowed to call it a "recipe" because it is that easy to make. I made this for my mother and she raved about it all night and even the next morning. If only she knew it only took me 10 minutes to throw together. But we will just let her think I am an amazing cook and wont tell her my little soup secret. Unless she is reading this. In which case.... secret is out, and I love ya mom!
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Paleo Egg Drop SoupPrep time: 5 mins Cook time: 5 mins Servings: 4
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Ingredients:
- 5 cups chicken broth
- 1 1/2 Tbsp. arrowroot powder
- 4 eggs, whisked
- 3 green onions or chives, chopped
- 1/4 tsp. sea salt
- Dash ground pepper
Equipment:
- Large saucepan
- Medium bowl
- Whisk
- Kitchen knife
- Cutting board
- Stirring spoon
Directions:
1. Prepare the green onions or chives and set aside. Whisk the eggs in a medium sized bowl.
2. Set aside 1 cup of the chicken broth and pour the rest into a large saucepan. Bring to a boil over medium high heat and stir in the sea salt, chives and ground pepper.
3. Mix the arrowroot powder into the reserved chicken broth and pour into the large saucepan, stirring to combine with the rest of the soup. Lower heat to medium and boil lightly for 2 minutes. This will thicken the soup slightly.
4. Slowly pour the egg mixture into the soup. The eggs will cook immediately.
5. Ladle the soup into serving bowls and enjoy!
- 5 cups chicken broth
- 1 1/2 Tbsp. arrowroot powder
- 4 eggs, whisked
- 3 green onions or chives, chopped
- 1/4 tsp. sea salt
- Dash ground pepper
Equipment:
- Large saucepan
- Medium bowl
- Whisk
- Kitchen knife
- Cutting board
- Stirring spoon
Directions:
1. Prepare the green onions or chives and set aside. Whisk the eggs in a medium sized bowl.
2. Set aside 1 cup of the chicken broth and pour the rest into a large saucepan. Bring to a boil over medium high heat and stir in the sea salt, chives and ground pepper.
3. Mix the arrowroot powder into the reserved chicken broth and pour into the large saucepan, stirring to combine with the rest of the soup. Lower heat to medium and boil lightly for 2 minutes. This will thicken the soup slightly.
4. Slowly pour the egg mixture into the soup. The eggs will cook immediately.
5. Ladle the soup into serving bowls and enjoy!
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