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Homemade CFC-Style EASY Egg Drop Soup
It has been raining a lot in SLC the past few weeks. Much needed, and we’re super grateful for the water, but it’s not our typical August weather at all. Makes me feel that fall is in the air a little earlier this year. I’m not quite ready to give up the long summer days…yet…but I do enjoy a cozy day where a simple soup is on the stove and the weather forces us to stay in and spend time reading or playing a card game together.
Let me start this recipe description by saying this is NOT traditional Egg Drop Soup. My recipe is simply a quick homemade version to get the flavors of your favorite egg drop soup into your bowl quickly when cravings hit while using nutritious ingredients you have carefully chosen to use in your own home. (READ: skipping the restaurant version that often contains MSG)
Such a great (and easy) way to warm the soul while also getting in some satisfying protein which is extremely helpful if you’re currently working on building or retaining muscle mass, or even looking to drop body fat and improve overall body composition. High-quality protein is the star of this show and bone broth & eggs are both inexpensive super high-quality protein sources in my humble opinion.
This recipe is SO simple to whip up (especially if you already have some homemade bone broth on hand) you could already be enjoying a bowl in the time it has taken you to read my ramblings here. 😁
Try this with our Homemade Bone Broth Recipe or our Homemade Vegetable Broth. Check out this article on Bone Broth Benefits as well.
- 4 cups chicken bone broth
- 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1/2 tsp turmeric
- 1 tsp sesame oil
- 3 large eggs, lightly beaten
- 1/2 tsp sea salt
- 1/4 tsp white pepper
- 2 green onions or scallions, thinly sliced diagonally
- red pepper chili flakes, to taste
In a medium saucepan, combine the bone broth, coconut aminos, turmeric, and sesame oil. Whisk together well.
Place over medium heat and bring to a low simmer.
Meanwhile, in a bowl, whisk the eggs lightly with your sea salt and white pepper.
Once your soup is simmering, start stirring with a wooden spoon while simultaneously pouring in the eggs in a very thin drip. So your soup is moving in a slow, constant rotation and your eggs are being added by drizzling VERY slowly. The speed at which you’re stirring your soup while adding the eggs will determine whether you get large chunks or small swirly eggs. This is completely a personal preference and may take several tries to perfect.
Once you are finished pouring in the eggs, continue to simmer your soup for just a minute or so, very gently stirring a few times.
Taste your soup, then adjust the seasoning to your preferences.
Carefully ladle your hot soup into small bowls.
Garnish with green onions and chili flakes, if desired.