If you’re seeking a delicious and easy-to-make low-carb soup, look no further than this Keto Chicken Egg Drop Soup. It’s packed with protein and healthy fats, making it an excellent choice for those on a ketogenic diet.
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This soup is incredibly simple to prepare, requiring just a few pantry staples. The base is made with chicken broth, and the addition of shredded cooked chicken provides an extra protein boost.
Eggs and chicken are perfect for a keto diet due to their nutritional benefits. They’re low in carbohydrates, high in protein, and rich in healthy fats. Including eggs and chicken in your meals can help you achieve your weight loss goals by curbing your appetite and keeping you satisfied for longer.
The egg drop is the highlight of this soup, adding a light, silky texture and a delicate flavor. To make it, slowly pour the lightly beaten egg into the hot broth, allowing the eggs to form thin, ribbon-like strands.
This Keto Chicken Egg Drop Soup is surprisingly filling and satisfying. It’s a great way to start your day with a hearty, healthy meal, and it can be ready in no time, making it an ideal lunch or dinner option when you’re short on time.
For an even more nutritionally balanced soup, consider adding extra veggies like spinach or mushrooms.
Make a big batch and enjoy it throughout the week for a quick and easy breakfast or lunch. Don’t forget to check out all of my other Keto soup recipes!
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Ingredients
- 4 cups (960 ml) chicken broth
- ½ teaspoon (3 ml) coconut aminos
- ¼ cup (25 g) green onions, finely sliced
- ½ cup (60 g) green beans, finely sliced
- ½ cup (70 g) cooked chicken breast, boneless and skinless, shredded
- 1 egg, lightly beaten
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Instructions
- Prepare the Base:
- Add the chicken broth and coconut aminos to a saucepan over medium heat.
- Bring the mixture to a boil.
- Add Ingredients:
- Stir in the green onions, green beans, and shredded chicken.
- Bring the mixture back to a boil.
- Add the Egg:
- Remove the pan from heat.
- Slowly drizzle in the beaten egg while stirring to create thin, ribbon-like strands.
- Serve:
- Let the soup sit for a few minutes.
- Stir and transfer to serving bowls.
- Enjoy!
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Substitutions and Variations
- Vegetarian Option: Substitute chicken with shiitake mushrooms and use a vegetable broth base. Try a tomato egg drop soup for a low-calorie vegetarian version.
- Add Vegetables: Enhance your soup with greens like baby spinach, Chinese spinach, Napa cabbage, or frozen vegetables for added texture and nutrition.
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Tips for a Healthy Egg Drop Soup
- Homemade Soup Base: Make your soup base from scratch to control ingredients and avoid additives.
- Use Good Fats: Opt for chicken thighs with bone-in and skin-on for added flavor and healthy fats.
- Bone Broth: Use bone broth to boost flavor and nutritional value.
- Extra Egg for Thickness: Instead of thickeners, add an extra egg to naturally thicken the soup without adding carbs.
- Skip the Cornstarch: Avoid cornstarch for a low-carb option. Use a tiny sprinkle of xanthan gum (⅛ to ¼ teaspoon) if needed.
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Make-Ahead, Storage, and Reheating
- Make-Ahead: Prepare the broth in advance and freeze it. When ready, thaw the broth, heat it, and add the whisked eggs.
- Storage and Freezing: The soup can be refrigerated for 3-4 days in an airtight container. For freezing, store only the broth and chicken; add the eggs after reheating.
- Reheating: Gently reheat on the stove over medium heat. If frozen, thaw in the fridge first. Bring to a gentle simmer without boiling to maintain flavor and texture.
Enjoy this Keto Chicken Egg Drop Soup as a quick, nutritious meal perfect for any time of the day!
