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More Egg-Citing Egg Drop Soup
A delicious and easy soup for breakfast, lunch or dinner. Using homemade broth makes all the difference! Recipe link above. If making for more than one person, use one egg for every 1 3/4 cups of broth.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Ingredients
Chicken, Carrot, and Artichoke Heart Eggs Drop Soup
- 1 3/4 cups chicken stock
- 1 egg
- 1/2 cups shredded rotisserie chicken or use leftovers
- 1 small carrot peeled and sliced fairly thinly
- 3 artichoke hearts packed in water drained and cut in half
- chives optional for garnish
Sausage and Kale Egg Drop Soup
- 1 3/4 cups chicken stock
- 1 egg
- 2 small sausages I used chicken and apple, you can use whatever you love
- 1/3 cup kale chopped finely
- Chives for garnish if desired
Bacon and Avocado Egg Drop Soup
- 1 3/4 cups chicken stock
- 1 egg
- 2 slices of your favorite bacon
- 1/2 a ripe avocado
- Chives for garnish if desired
Instructions
Chicken, Carrot, and Artichoke Heart Eggs Drop Soup
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Simmer carrots in stock for 6-8 minutes until soft. Add artichoke hearts and chicken. Whisk an egg in a small bowl and drizzle into simmering soup while stirring. Season with sea salt if desired.
Sausage and Kale Egg Drop Soup
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Cook sausage in a small pan with a little butter, ghee or olive oil. When sausage is just about done add kale to pan and cook till soft. Bring broth to a boil.Whisk an egg in a small bowl and drizzle into simmering soup while stirring. Add sausage and kale. Season with sea salt if desired.
Bacon and Avocado Egg Drop Soup
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Cook bacon, allow to cool and chop. Bring broth to a boil.Whisk an egg in a small bowl and drizzle into simmering soup while stirring. Add sliced avocado and bacon. Season with sea salt if desired.