20-Minute High-Protein Egg Drop Soup Recipe
This easy, 20-minute egg drop soup is packed with protein and low on carbs. It’s the ideal healthy meal for busy weeknights!
Equipment
- 1 whisk
- 1 large bowl
Ingredients
- 1 whole whole rotisserie chicken shredded (skin and bones discarded)
- 12 large eggs whisked
- 1 medium yellow onion diced
- 8 cups Bone broth
- 4-5 cloves garlic minced
- 1 inch ginger fresh, grated or finely minced (or substitute with 1/2 tsp dry ginger)
- ½ tsp tumeric
- salt and pepper to taste
- 4-5 scallions thinly sliced
- sesame oil for garnish
Instructions
- Heat the olive oil in your large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic, grated ginger, and turmeric powder. Cook for another minute until fragrant.
- Pour in the bone broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Season with salt and pepper to taste.
- Stir in the shredded rotisserie chicken and about half of the sliced scallions. Let it simmer for 5-10 minutes to allow the flavors to meld and the chicken to heat through.
- While the soup is at a gentle simmer (not a rolling boil), slowly pour the whisked eggs into the broth in a thin stream, stirring continuously with a whisk or fork in one direction. This will create beautiful, delicate egg ribbons.
- Cook for just 1-2 minutes until the egg is set. Taste and adjust seasoning if needed.
- Ladle the hot soup into bowls. Top each serving with extra fresh sliced scallions and a drizzle of sesame oil for an extra layer of flavor. Enjoy!
Nutrition
Calories: 175kcalCarbohydrates: 13gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 0.2mgSodium: 126mgPotassium: 164mgFiber: 9gSugar: 1gVitamin A: 93IUVitamin C: 4mgCalcium: 166mgIron: 2mg
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