A quick ten minutes is all it takes to make a delicious and flavorful keto egg drop soup. It makes a wonderful side dish or a main course!
I’m sure you are like me and remember the good old days of visiting your local Chinese buffet and having a bowl of egg drop soup with your other goodies. I used to get a big plate of Sesame Chicken and Keto Lo Mein.
Ah, the memories.
Of course, we don’t frequent those Chinese buffets anymore. I am pretty sure just looking at the hot bar makes you go over your carb and sugar intake for the day. That claim is not scientifically based, but I am pretty sure it still works.
If nothing else, take a look at what ingredients and additives are in prepared soups. The list of things you can’t even pronounce alone is enough to make you say “no thanks.”
But enough of that. Egg drop soup is incredibly easy to make because requires only a few ingredients. The idea is that you heat chicken stock or broth and drizzle in beaten eggs. Add a whisk and you get the whispy egg pieces you are used to.
The easy part about making this soup is the use of chicken stock. Perhaps you are asking yourself what makes stock better than broth. The Kitchen tackles this exact question and dives into the differences between the two.
Don’t think you are silly for asking. I had the same question myself.
Furthermore chicken stock will really help intensify the flavors and add some yummy fats the canned varieties normally don’t have. Wendi over at Loaves and Dishes has a great article on making your own chicken stock. It’s a labor of love, but the result will be much better than what you get at the store.
Go ahead and make some of this keto egg drop soup. It’s a great side for your Low-Carb General Tso’s Shrimp and Broccoli or Low-Carb Asian Honey Chicken. It’s also a great dish to eat/drink by itself on a cold winters night.
Eat up!
Keto Egg Drop Soup
A quick ten minutes is all it takes to make a delicious and flavorful keto egg drop soup. It makes a wonderful side dish or a main course!
Ingredients
- 4 cups chicken stock
- 2 tbsp liquid aminos
- 3 eggs, beaten well
- 1 tsp xanthan gum
- 1/2 tsp fresh grated ginger
- 1 pinch pink Himalayan salt
- 1 pinch fresh ground black pepper
Instructions
- Place a pot on the stove over medium-high heat
- Add the stock, ginger, and liquid aminos together and bring to a boil
- Add the xanthan gum slowly and stir continuously to incorporate
- Let mixture boil for another 2 minutes
- While stirring in a clockwise motion, slowly pour the beaten eggs into the hot liquid
- Remove the pot from heat and let the soup simmer for 5 minutes
- Ladle out and enjoy!
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Nutrition Information
Yield 4 Serving Size 1 cupAmount Per Serving Calories 120Total Fat 8gCarbohydrates 1gProtein 4.5g