Call me a freak, but certain recipes get me really excited. This is one of them! This Egg Drop Soup recipe has a lot going for it:
- Takes FIVE minutes to make
- Tastes wonderful
- All four kids loved it
- It's got ZERO carbs
- It's grain-free/gluten-free
- It can be easily adapted for one person or a big group
- Best of all, it's PACKED with nutrition! (Read about all the nutrition in eggs and bone broth!)
(Want more quick and nourishing meal ideas?)
It's a great day-after-you-make-a-whole-chicken meal since you'll have your broth ready. Here's how to make bone broth for rookies.
(I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.)
We had it with asparagus sautéed in some no-flavor coconut oil with some sea salt, pepper & garlic, along with some organic apple slices.
Egg Drop Soup
Ingredients:
- 6 cups chicken broth
- 6-8 pastured eggs, lightly beaten
- 1-2 green onions, chopped small (I still had some frozen from the farm market last summer!)
- Sea salt & pepper to taste
Instructions:
Make or thaw your chicken broth in a soup pot, as you bring it to a boil, toss in your green onions and the sea salt & pepper. (***The key to this soup being delicious is getting your salt & pepper right! If you nail this part, then everyone will be all over your dinner. All six of us loved it, and I loved knowing all the nutrition they were getting from the chicken broth and eggs.)
Meanwhile, beat the eggs in a separate bowl.
Once you have the seasonings how you want them and the broth is boiling, remove it from the heat. You'll need help with the next step. Have one person slowly pour the eggs through a fork into the soup, while the other person whisks the whole time, and keep whisking for another minute after the eggs are all in. (Whisk slowly for bigger pieces of egg, which we prefer, or faster for smaller pieces that are hardly noticeable in the soup.)
Now serve – that's it! Once your broth is done this soup takes no more than 5 MINUTES to make! I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
Note: I also like to throw in some frozen peas once in a while, try it if your kids won't freak out.
Servings:
This amount was perfect for our family of six (kids aged 3 to 16), but it was ALL gone, so if you want leftovers, you'll need to make more. 🙂
More you might like:
- Love Chinese food? Here are a bunch more of my Chinese food recipes
- I just remembered that Kristen posted a good recipe for egg drop soup at my fast food blog carnival not long ago – this one isn’t as low-carb, but there’s also a little more to it, and I love some of the differences between her recipe and mine! (Especially her addition of celery, ginger & soy sauce.)
- More egg recipes!
- Best Deals on Coconut Oil
- How the Bosch saves me time!
- Complete index of recipes
Meal Planning Help!
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are… Check out these affordable interactive easy-to-use meal plans where the work is done for you! Also read over my review to see what I thought of it.
Nicole Radder Rassman — start with 1/2 teaspoon and taste, then add more as needed. 🙂
I know it’s going to vary depending on the salt amount already in the chicken broth, but can you give a ballpark amount of salt that you put in? Are we talking a couple dashes, 1 tsp, 1 tablespoon?
whole eggs have carbs
I am looking for the link to a video on making homemade fudge out of butter. I did not mark who this from and I didnt write the recipe down. Thank you, the soup was delicious.
Oh, my. We have chicken ready for stir fry this week, and I MUST try this soup, too. Yes! Love the ease. You can tell you have kids!
I just saw Sue today and she recommended your chix enchilada soup, too. I’m going to be at your site a lot!
Thanks so much for joining the first October Fest Carnival of Super Foods! Next week
Fun – what a great soup idea. I’ve never tried it before.
I love making egg drop soup. Every now and then I add a glug of soy sauce instead of salt, but I think that wouldn’t work for someone who needs to go GF.
Thanks, Sue, sounds like another good no-carb recipe, too. 🙂
To Freedom First, and anyone else out there who wants a quiche recipe. I make a crustless quiche often. It is a basic recipe that you can be creative with and add your own ingredients. Sometimes we even do a 1/2 and 1/2 recipe because we love mushrooms and the kids don’t!
2 cups shredded cheese (or more)
8 eggs
2 c. milk
1 tsp. salt
3/4 tsp. dry mustard
3/4 tsp. pepper
OPTIONAL: chopped ham, bacon, broccoli, spinach, mushrooms, onions, tomatoes, whatever!
Place cheese and any optional ingredients in the bottom of a buttered 9×13 dish. Beat eggs, milk, and seasonings, and pour over cheese, etc.
Bake at 375 degrees for about 40-45 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving. Enjoy your day! Sue E.
Much easier, I think I’ll try that instead!
I make a soup like this, but I don’t bother with the two-person pour-through-a-fork process — I just slowly pour in the eggs while whisking constantly. It comes out good that way too! Sometimes I whisk a spoonful or two of grated parmesan into the eggs before pouring them into the soup — I think that makes the eggs disperse more thoroughly through the soup. A small amount of chopped greens like spinach is also yummy in this soup.
Holly,
I’m mostly just doing a lot of work. I have hopes it will be a part-time income someday. On blogger you have a page to enable comments, it’s very easy. As for your other questions, go to problogger.net – you’ll find all your answers there, explained much better than I could! I’m only muddling my way through!
Like you site, the pictures are great. Im just starting to do the web thing. Im an RN, with food degree. Just starting a book and getting into the make money on the web thing. You have what Im looking for.
Ive been reading dozen of so books and looking for the ability to leave a comment attachement for the blog. I see the “You can use the HTML
tag thing below ? will it do it? Exactly where do I put it?
I used blogger.com to get up and going. I teach health classes and do consultations but the web and blog thing are difficult. How do you get people to come to your site? Are you making money? or just doing alot of work?
Rice might be good in it, though…for those that like it. I always use the brown germinated rice now. (https://kellythekitchenkop.com/2008/07/germinated-rice-organic-chicken.html)
Kent isn’t big on quiche, so sorry, I don’t have any recipes, but did you see the whole list of recipes with eggs? I’ll add the link to the post. Thanks for the reminder.
I’ll be making this for lunch today! Mmmm Mmmmm Mmmmm!
Shauna
Wow, thanks! My Mom used to make egg-drop soup with rice in it, and I’ve not been able to duplicate it well. This is a great idea for lunch with the kids. Especially since they don’t like rice. I’ve been looking for ways to use eggs more so I can cut back on our meat.
Any quiche recipes? 😛