Last Updated on July 8, 2020
A couple weeks ago, I was feeling a bit under the weather. I developed a cough that just wouldn’t go away, which resulted in a sore throat and extremely painful abs (although I assume there is a lovely six-pack under there somewhere by now). The old me was super craving some chicken noodle soup. It’s just kind of standard, you get sick and you eat chicken noodle soup with saltines.
Well, that’s not really an option now. I recently obtained some lovely free-range chickens (not the live, running around, backyard type, but the already butchered type) and decided to make my own chicken broth. I gathered up some veggies, threw everything in a pot, and a few hours later, I had a bunch of jars of beautiful, flavorful chicken broth in the fridge. I put them all in Mason jars, but kept one out and just sipped on the broth. My poor throat was loving it!
I eventually got better and had plenty of broth leftover. After a recent cheat meal out, I remembered how much I loved egg drop soup, but going out to get it on a regular basis is just simply not going to happen. It’s such a simple dish that I would feel ridiculous not making it at home. Now, I have made this soup with both my homemade broth and the organic stuff in the carton, and I can definitely say the homemade stuff is way better and makes a huge difference. So if you can swing, definitely use a homemade broth for this recipe.
Also, You can make this more authentic with the addition of arrowroot starch as a thickener, to replace the cornstarch that is typically used in the authentic version, but it’s honestly just as delicious without it, just more “brothy”. I like it both ways, and almost prefer the non-arrowroot version, but it’ totally up to your personal preference.
My 3 kids devoured their bowls of soup and asked for more. It dawned on me while I was sipping on this soup for lunch the other day that it could totally be eaten as a breakfast food. It’s so quick to make (assuming you already have the broth made) and contains so much good stuff to start your day. It’s a new spin on a typical egg breakfast and I think my kids will love not eating their typical scrambled egg breakfast for a change.
- 8 cups Homemade Chicken Broth
- ½ tsp Ground Ginger
- 1 tsp Sea Salt
- 2 Tbsp Arrowroot Starch, optional, leave out for Whole30 & Keto
- 3-4 Eggs, we prefer more, you may prefer less
- 3 Tbsp Fresh or Freeze-Dried Chives, chopped
- Add the broth, ginger, salt, and arrowroot starch to a stockpot. Bring to a boil over a high flame.
- While the soup is coming to a boil, beat the eggs with a fork until they are well scrambled.
- When the soup has come to a rolling boil, drizzle the scrambled eggs in a thin stream, with the fork, directly into the boiling broth. Continue drizzling until all the eggs have been added.
- Serve the soup hot and top with chives as a garnish.
- I prefer a homemade chicken broth, as it has a much better flavor than even the organic store-bought broth, plus I can control the salt added to the broth.
- If your chicken broth already has salt added, be careful how much you use in this recipe. Taste the broth before adding the eggs and if you want more salt, add it.
- If you don't use the starch, this recipe is 1g carbs per serving.
Nutrition InformationYield 6
Amount Per Serving Calories 101Total Fat 2gUnsaturated Fat 0gCholesterol 88mgSodium 545mgCarbohydrates 4gProtein 14g