If you’re not regularly making broth then we need to have a talk.
Broths are an amazing source of protein and minerals. They are incredibly good for the gut and very restorative.
That’s why I always have a bottle handy and it’s not as much work as you’d expect. Simply collect the bones from whatever meat you’re eating during the week, shove it in a pot with some veggies and let it slowly simmer for 16 or more hours.
While I’m now like a well-oiled machine when it comes to making broth, we’re not so good at eating it.
Any leftovers usually get turned into soups and that’s where this little beauty comes in. Fed up of my usual vegetable-laden, creamy stews, I wanted to try something different.
This was amazing. Quick, easy and (according to Hubs) better than “restaurant soup”.
Egg Drop Soup (serves 2)
*slightly adapted from Paleo Cupboard
- 3 cups chicken broth
- 1 tbsp arrowroot flour
- 2 large eggs
- 1 spring (green) onion, finely chopped
- 2 tsps chopped chives
- 1 tsp sea salt
- Pour 2 cups of broth into a saucepan and bring to a gentle boil. Add the salt, chives and onion.
- Whisk the eggs into a bowl. In another cup or bowl, stir the arrowroot into the remaining cup of broth and set aside.
- Pour the broth & arrowroot mixture into the soup and let it simmer gently for 2 minutes. It should thicken slightly.
- Slowly pour the eggs into the soup, they will separate into stands and cook immediately.
Like this? You might also like: