Bone Broth Egg Drop Soup

The best news about this soup is that it can be made ahead and refrigerated, so you can make a big pot at home and have it for lunch and dinner…whenever you need a warm meal to satisfy your belly.


Ingredients
  • 1 to 2 cups Chicken Bone Broth
  • 1/2 to 1 cup fresh baby spinach
  • 1 egg
  • 1/4 teaspoon Celtic or pink Himalayan salt
  • Dash of ground white pepper
  • 1 scallion, white and green parts, minced
  • 1/2 teaspoon ghee
  • 1 drop chili oil (optional; see Notes)
Directions: In a 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, toss in the scallions, ghee, and chili oil, if using.
Cover the pan and wait for 1 to 2 minutes, until the eggs have set.
Notes:
If you use chili oil, be sure the only ingredients are olive oil, chili peppers, and seasonings.
You can add a few drops of coconut aminos if you like the flavor of soy sauce.

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