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In the kitchen with Kelley: Egg drop soup
Chinese food is my guilty pleasure. That’s because it’s a lot easier to pick up unhealthy takeout than it is to whip up healthy Chinese food at home. But there is one dish that’s easy, healthy and one of my favorites: egg drop soup.
It’s especially good for you if you make it with homemade chicken bone broth. This Paleo staple supports healthy bones and joints and improves digestion. In addition, egg drop soup is very low in saturated fat and it supplies a good dose of iron and vitamin C.
If you’re still eschewing eggs because of cholesterol concerns–you’re missing out! It is beyond time to put the cholesterol lies to bed, as my friend and colleague Margaret Cantwell has explained, and begin reaping the bevy of health benefits eggs offer.
Egg drop soup
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Author: Kelley Martin
Ingredients
- 3 cups chicken bone broth
- 4 or 5 green onions, chopped (about 2 tablespoons’ worth)
- ¼ teaspoon sea salt
- 2 eggs
- 1 egg yolk
Instructions
- Put the chicken bone broth, green onion and sea salt into a large saucepan.
- Whisk together the eggs and yolk in a small bowl and set aside.
- Bring the broth to a boil over medium-high heat.
- Once the broth is boiling, drizzle the eggs into the pot, stirring constantly with a fork.
- The eggs cook almost immediately, firming up a bit and thickening the soup.
- Serve warm. If you’re a fan of green onions, sprinkle uncooked ones on top.
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By Kelley Martin
