Breakfast Egg Drop Soup

Paleo | Whole 30 | Gluten Free

Serving Size 1
Total Time 15 Minutes



1 1/2 cup chicken broth

2 eggs, scrambled

1 tbsp extra virgin olive oil

1/2 stalk celery, finely chopped

1 tbsp onions, finely chopped

1 handful vegetables of choice, chopped small

salt and pepper

pinch of red pepper flakes

1/2 green onions, sliced thing

1/4 avocado

  • In a pot, add extra virgin olive oil and saute celery and onion. Season with salt and pepper.

  • Add chicken broth and bring to a boil.

  • Add in vegetables of choice (my favorites are chopped broccoli, asparagus, and spinach).

  • Once vegetables are soft (but not mushy) use a whisk to start whisking

  • soup in a circular motion.

  • Add in scrambled eggs and continue whisking.

  • Eggs will begin to cook in the broth, will take about three minutes.

  • Season with salt and pepper and top with red pepper flakes, green onions, and avocado.

tips & tricks

Traditional egg drop soup does not contain vegetables, but I add them for extra fiber.

My favorite vegetables to add are asparagus, kale, spinach, or broccoli.

Tel: 985-869-2036

New Orleans, Louisiana

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