Sometimes the simplest meals are the best meals. This is The Organic Kitchen’s Egg Drop Soup ~ Five Minute Lunch Idea. This meal is is Paleo, Whole30, and Keto friendly. Simplicity at it’s best!
(This post contains affiliate links. I may make a commission from sales but your price remains the same.)

Egg Drop Soup ~ Five Minute Lunch Idea: So Simple You Won’t Believe It

Mineral rich, belly healing bone broth (<—my home made recipe) sliced green onions (or other greens), an egg and five minutes, that’s all you need to make this warm, comforting, delicious soup! And best of all there are only two steps: bring the broth to a boil and drizzle in whisked eggs. That’s it!

Why Bone Broth?

Bone broth is nutrient dense. It contains vitamins and minerals that are easily absorbed by the body  including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. Bone broth is rich in gelatin which supports healthy digestion. Broth has natural anti-inflammatory properties and inhibits infections…hence it is commonly referred to as  “Jewish Penicillin”.

Breakfast, Lunch or Dinner…You Decide

Sometimes I have this simple soup for breakfast, other times lunch or dinner. If you have a hard time working bone broth into your day it’s the perfect solution. As usual I recommending, adding avocado slices if you happen to have a ripe avocado on hand!

If You’re Not Avoiding Dairy….

If dairy is still in your game plan try my Italian Egg Drop Soup made with Parmesan!

The Recipe: Egg Drop Soup

You will need: a good pot, store bought or homemade broth and a whisk. (affiliate links)

Print Pin

5 from 1 vote

Egg Drop Soup ~ Five Minute Lunch Idea

A delicious and easy soup for lunch or breakfast. Using homemade broth makes all the difference! Recipe link above. If making for more than one person, use one egg for every cup and a half of broth simple double or triple the recipe.

Course Soup

Cuisine Asian

Keyword easy lunch recipe, light recipe

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Author Linda Spiker

Ingredients

• 1 ½ cups chicken stock (see my link above for homemade)
• 1 egg (you can use two if you want the soup thicker and more filling)
• 1 T sliced green onions (or baby kale)
• 3 avocado slices (optional, but encouraged!)

Instructions

• Place broth in a small pot on high heat, bring to a boil.
• While broth is heating, slice onions. Add onions to broth.
• Slice avocado.
• Crack an egg into a small bowl, use a fork to break yolk and mix egg just a little.
• When broth boils, turn down to a simmer, gently pour egg into broth while stirring.
• Wait 60 seconds turn off heat. Pour into a bowl, add avocado. Serve.

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy