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.
My children usually eat at our church for their Wednesday night youth group meeting. That’s when I like to make a batch of this for myself. I take the leftovers to work for lunch the next day.
Egg drop soup
- 3 cups chicken bone broth
- 4 or 5 green onions, chopped (about 2 tablespoons’ worth)
- ¼ teaspoon sea salt
- 2 eggs
- 1 egg yolk
- 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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