Bone broth egg drop soup

Bone Broth Egg Drop Soup with Spinach

Bone Broth Egg Drop Soup is a great way to make a warm filling lunch or dinner, with all of the health benefits of Bone Broth.


Yield: Makes 4 servings • Portions: 1 protein, 1 fat

  • 12 cups Chicken Bone Broth
  • 6 or more cups fresh baby spinach
  • 8 eggs
  • 1 teaspoon Celtic or pink Himalayan salt
  • 1/8 teaspoon ground white pepper
  • 2–3 scallions, white and green parts, minced
  • 1 tablespoon ghee
  • 4–6 drops chili oil (optional)

In a large pot, bring the broth to a simmer over medium-high heat. Reduce the heat to medium, add the spinach, and cook for 1 to 2 minutes.

In a medium bowl, whisk the eggs, salt, and pepper. Pour the eggs into the broth in a very slow, steady stream, whisking constantly.

Remove the pan from the heat, toss in the scallions, ghee, and chili oil, if using. Cover the pan and wait for 1 to 2 minutes, until the eggs have set.

If you use chili oil, be sure the only ingredients are olive oil, chili peppers, and seasonings. You can add a few drops of coconut aminos if you like the flavor of soy sauce. This can be made ahead and refrigerated.