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
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.