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Egg Drop Soup {grain free}
I usually make this without chicken, but if you want to add it I recommend left-over roasted chicken. Or you can try other protein. If you want to use raw chicken or other protein, add it in step 2, after the mushrooms have cooked for a bit.
Servings:
4
servings
Calories:
193
kcal
Ingredients
2
cups
sliced crimini mushrooms
2
tablespoons
toasted sesame oil
6
green onion stalks
scallions, sliced
handful cilantro leaves
about 1 cup
3
large eggs
3
cups
chicken broth
1
cup
shredded cooked chicken
2
teaspoons
salt
and more to taste
US Customary
-
Metric
Instructions
Warm a large saucepan. Add the mushrooms and toasted sesame oil and cook for 5 to 10 minutes until the mushrooms begins to brown. Stir occasionally.
Add about half of the chopped green onions to the pan and cook for another minute or so.
Add the chicken broth, shredded chicken, and salt to the saucepan and bring to a low boil.
Whisk the eggs in a bowl to combine the whites and yolks.
Using a chopstick or fork, drizzle the eggs into the boiling soup, swirling around the saucepan. Avoid the eggs dropping in clumps.
Let the eggs cook for a few seconds and then turn the heat off. Add the remaining green scallions and cilantro leaves and stir to combine.
Serve hot.
Nutrition
Calories:
193
kcal
|
Carbohydrates:
4
g
|
Protein:
15
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
149
mg
|
Sodium:
1886
mg
|
Potassium:
469
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
372
IU
|
Vitamin C:
17
mg
|
Calcium:
46
mg
|
Iron:
2
mg