Simple and Delicious Egg Drop Soup
Flavorful Bone Broth Egg Drop Soup
One favorite appliance in the house lately is the Instant Pot. Every week we find ourselves cooking one of our pasture raised chickens in the pressure cooker. We often season the chicken with salt, pepper, paprika, thyme, garlic salt, and onion powder. When we cook our chickens we add about an inch of water at the bottom of the pot for moisture and steam. Once we remove the chicken from the pot we let the drippings and broth cool before bottling the bone broth. Pressure cookers make bone broth very quickly. Bone broth should be thick and gelatinous once cooled and refrigerated. Fat will rise to the top and can be skimmed off.
The Instant Pot makes for a quick and nutritious bone broth. We refrigerate the broth overnight. The following day we take the broth and heat it in a large saucepan. We then add equal parts water. We raise the temperature to medium high. Once the broth is close to boiling we turn the heat to a simmer. We then crack and beat four of our pasture raised eggs with a whisk. We slowly pour the egg over a fork directly over the broth and water mixture. This helps create thin pieces of egg in the soup. As we slowly pour the egg we stir the soup.
We then immediately turn the heat off once egg is added so that it does not over cook. We remove the soup from the burner. At that point we add salt to taste and a teaspoon of gluten free soy sauce (any soy sauce will do). Next we add finely sliced green onions. Soup is quick and delicious.
Serves 4
Soup Ingredients:
• 3 1/2 cups of bone broth
• 3 1/2 cups water
• 4 beaten eggs
• 1 tsp salt (or to taste)
• 1 tsp soy sauce
• 2 tbsp chopped green onion
The Instant Pot makes for a quick and nutritious bone broth. We refrigerate the broth overnight. The following day we take the broth and heat it in a large saucepan. We then add equal parts water. We raise the temperature to medium high. Once the broth is close to boiling we turn the heat to a simmer. We then crack and beat four of our pasture raised eggs with a whisk. We slowly pour the egg over a fork directly over the broth and water mixture. This helps create thin pieces of egg in the soup. As we slowly pour the egg we stir the soup.
We then immediately turn the heat off once egg is added so that it does not over cook. We remove the soup from the burner. At that point we add salt to taste and a teaspoon of gluten free soy sauce (any soy sauce will do). Next we add finely sliced green onions. Soup is quick and delicious.
Serves 4
Soup Ingredients:
• 3 1/2 cups of bone broth
• 3 1/2 cups water
• 4 beaten eggs
• 1 tsp salt (or to taste)
• 1 tsp soy sauce
• 2 tbsp chopped green onion