With the colder weather approaching I’ve been craving comfort food. Egg drop soup takes me back to the wonderful meals we shared at the local Chinese restaurant we frequented. Being the youngest of three, I often felt over looked. All of those feelings were abandoned when my mom would scoop me up to enjoy a secret, MSG filled meal together.
I amped up this Paleo version with spinach and chicken to create a complete meal that’s easy for the bf to take to work. Also, I made a double batch and froze a couple of individual servings for quick, go-to meals during the week. A good addition would be mushrooms! Just throw them in with the onions. For best results, be sure to salt and pepper throughout each step.
Pardon the not so pretty pic. We gobbled up most of the soup before I could snap a proper picture with the camera.
Paleo Egg Drop Soup
- 1/2 large white onion, chopped
- 3 cloves garlic, finely minced
- 1″ fresh ginger, grated
- 2 Tbsp. ghee or fat of choice
- 3 Tbsp. Sesame oil
- 2 Tbsp. coconut aminos
- Squirt of siracha
- 1 Tbsp. fish sauce
- 6 cups chicken broth, any type of broth would work
- 2 Tbsp. arrowroot powder (mixed with 2 Tbsp. cold water to create slurry)
- 4 eggs, beaten
- 1/2 lb. chicken breast, cooked and shredded (I use a crock pot to cook a bunch of chicken at once. Leave on low overnight with a bit of broth for moisture. We freeze it to have emergency protein always on hand.)
- 3 oz. fresh spinach
- Sesame oil drizzle and sliced scallions
- Saute the first four ingredients over medium-high heat until the onions are translucent.
- Stir in sesame oil, coconut aminos, siracha, fish sauce and broth. Bring to a boil.
- Drizzle in slurry and stir to combine.
- Slowly drizzle in eggs while stirring quickly.
- Add in shredded chicken and top with 3 oz. fresh spinach. Simmer until spinach has wilted and incorporated itself into the soup.
**Bonus points: When serving float a bit of sesame oil on surface of each bowl and top with sliced scallions.