Egg Drop Soup (#135)
Basic Information
- Servings: 2
- Serving Size: 1.5 cups
- Difficulty: 2
- Budget: 2
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Meal Type: Breakfast
Diet Types
- Omnivore
- Low-Carb
- High-Protein
- Keto
- Gluten-Free
Equipment
- - Medium pot
- - Measuring cups
Ingredients
- 2 cups chicken broth (low-sodium)
- 2 large eggs, beaten
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- - In a medium pot over medium heat, heat olive oil, add chicken broth, salt, and pepper, and bring to a simmer.
- - Slowly pour in beaten eggs while stirring to create ribbons, about 1-2 minutes.
- - Divide into two bowls and serve warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat on stovetop or in a microwave.
Nutrition
- Calories: 150
- Protein: 10g
- Fat: 10g
- Carbs: 2g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A