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.

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