Egg Drop Soup

Recipe from The Organic Kitchen

A delicious and easy soup for lunch or breakfast. Using homemade broth makes all the difference! If making for more than one person, use one egg for every cup and a half of broth simple double or triple the recipe.

Details

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Servings: 1 serving

Author: Linda Spiker

Ingredients

• 1 1/2 cups chicken stock (see my link above for homemade)
• 1 egg (you can use two if you want the soup thicker and more filling)
• 1 T sliced green onions (or baby kale)
• 3 avocado slices (optional, but encouraged!)

Instructions

1. Place broth in a small pot on high heat, bring to a boil.
2. While broth is heating, slice onions. Add onions to broth.
3. Slice avocado.
4. Crack an egg into a small bowl, use a fork to break yolk and mix egg just a little.
5. When broth boils, turn down to a simmer, gently pour egg into broth while stirring.
6. Wait 60 seconds turn off heat. Pour into a bowl, add avocado. Serve.