With all this rain lately, I’m all about eating soup like it’s cold outside. I recently discovered (out of necessity- aka no groceries) a super easy recipe for those days you don’t feel like cooking or just need a quick immune boost.
This version of egg drop soup is quite healthier than the sodium-filled version you’ll find at your local take-out spot, but still packs all the flavor and lots of protein. The base is bone broth – one of the four pillars of authentic world cuisine; here’s quick summary of why it is so healthy:
Animal bones contain a protein molecule called glucosamine. Glucosamine, the main ingredient in arthritis meds and joint supplements, helps build and repair joints and also triggers the growth of new collagen. Collagen provides structural support for our bones, tendons and ligaments, and gives our skin shape, texture and youthfulness. By simmering the nutrients out of the bones, joints and cartilage slowly, you are able to safely extract the minerals and vitamins (magnesium, vitamin D & calcium) and make a bone broth filled with glucosamine & collagen – these not only help prevent issues, but also rebuild and repair your skin, hair, bones & arteries.
You’ll also notice that this recipe is completely soy-free. I went soy-free a couple of years ago to avoid the effects that the toxic processing & GMOs were wreaking on my hormones. Read more here.
- Bone Broth – my overnight crock pot recipe here (or store-bought organic chicken broth, if you must)
- 2 organic, pasture-raised, soy-free eggs
- Dash of sea salt
- Dash of coconut aminos (or naturally-brewed soy sauce)
Simply put a bowlful of bone broth in a pot and bring to a boil. While you’re waiting, crack open your eggs and whisk them in a separate bowl. Once the broth is boiling, add the salt and coconut aminos. Then, turn off the heat (if using an electric stove top, also remove from the burner). Next, put the whisk in the broth and start swirling the liquid as you slowly pour the eggs into the center of your cyclone. You’ll see that the eggs cook immediately, but not too much that they’re scrambled. Ta-da – you’re done. Serve immediately and enjoy!