Chicken Vegetable Egg Drop Soup
This quick and easy egg drop soup recipe is comforting and warm, the perfect combination for a chilly winter day! Our Chicken Vegetable Soup is Whole30 approved and it's made with our chicken bone broth as the base, making this soup nourishing and full of collagen protein.
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 18 |
| Fat: | 1 g |
| Carbohydrates: | 3 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 276 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 2
Ingredients
- 12 oz12 oz12 oz Organic Chicken Vegetable Soup, (Bonafide Provisions)
- 1-21-21-2 Kale, handful, OR any leafy green
- 1 pinch1 pinch1 pinch Sea Salt, (Celtic Sea Salt) to taste
- 222 Eggs
- .5.5.5 Avocado
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pour defrosted bag of chicken vegetable soup into a pot on medium heat
- De-stem and tear up kale or desired leafy green into bite-size portions. Add to soup
- Sprinkle a pinch of Celtic sea salt and stir for 2 minutes
- When soup begins to boil, crack in both eggs and stir for 3-4 minutes
- Top with diced avocado and enjoy!
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