We love egg drop soup. It's quick and easy to make and full of protein and vitamins. This is especially true when using our Organic Chicken Bone Broth as the foundation! You can find this and other great bone broth recipes in Dr. Kellyann's Bone Broth Diet by Kellyann Petrucci, MS, ND.
Through April 15th, visit us at BoneBroth.com and get 15% off your order with coupon codeAPRIL15. This coupon is only good until Monday, April 15, 2019 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
|8 eggs||12 cups TFC Organic Chicken Bone Broth|
|6 or more cups fresh baby spinach||1 tsp sea salt|
|⅛ tsp group white pepper||2-3 scallions, white & green parts, minced|
|1 tbsp ghee||4-6 drops chili oil (optional)|
In a large pot, bring the broth to a simmer over medium-high heat. Reduce the heat to medium, add the spinach, and cook for 1 to 2 minutes.
In a medium bowl, whisk the eggs, salt, and pepper. Pour the eggs into the broth in a very slow, steady stream, whisking constantly.
Remove the pan from the heat and toss in the scallions, ghee, and chili oil, if using.
Cover the pan and wait for 1 to 2 minutes, or until the eggs have set.
- If you use chili oil, be sure the only ingredients are olive oil, chile peppers, and seasonings.
- You can add a few drops of coconut aminos if you like the flavor of soy sauce. This can be made ahead and refrigerated.