Anti-Inflammatory Egg Drop Soup
Martina Slajerova- Ready in 20m
- 2.9 g net carbs
- 255 kcal
- Serves 6
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This egg drop soup is perfect for chilly autumn days. It cannot be any easier and takes less than 20 minutes to prepare. Just like my Keto Golden Milk, this recipe uses turmeric and ginger. Turmeric is a powerful adaptogen providing a myriad of health benefits: it's immune-boosting, and has antioxidant and anti-inflammatory effects.
Step-by-step
Grate the turmeric and ginger root, slice the chile pepper and mince the garlic cloves.
Pour the chicken stock (or vegetable stock) in a large pot and heat over a medium heat, until it starts to simmer. Slice the mushrooms, ...
... chard stalks and chard leaves. Place the turmeric, ginger, garlic, chile pepper, mushrooms, chard stalks and coconut aminos into the pot and simmer for about 5 minutes.
Then add the sliced chard leaves and cook for another minute. In a bowl, whisk the eggs and slowly pour them into the simmering soup.
Keep stirring until the egg is cooked and take off the heat. Chop the cilantro and slice the spring onions. Add them to the pot. Season with salt and pepper to taste.
Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving). Eat immediately or let it cool down and store in an airtight container for up to 5 days.
Recipe
Anti-Inflammatory Egg Drop Soup
★★★★★4.6This keto-friendly version of the Chinese take-out classic is so much healthier than the original. It features ...
- Hands on
- 10m
- Overall
- 20m
- Servings
- 6
- 2.9 g
- Net carbs
- 10.8 g
- Protein
- 22.4 g
- Fat
- 255
- kcal
Ingredients makes 6 servings
Instructions
Grate the turmeric and ginger root, slice the chile pepper and mince the garlic cloves.
Pour the chicken stock (or vegetable stock) in a large pot and heat over a medium heat, until it starts to simmer. Slice the mushrooms, ...
... chard stalks and chard leaves. Place the turmeric, ginger, garlic, chile pepper, mushrooms, chard stalks and coconut aminos into the pot and simmer for about 5 minutes.
Then add the sliced chard leaves and cook for another minute. In a bowl, whisk the eggs and slowly pour them into the simmering soup.
Keep stirring until the egg is cooked and take off the heat. Chop the cilantro and slice the spring onions. Add them to the pot. Season with salt and pepper to taste.
Pour into a serving bowl and drizzle with extra virgin olive oil (a tablespoon per serving). Eat immediately or let it cool down and store in an airtight container for up to 5 days.
Nutrition per serving, about 2 cups/ 480 ml
Carbs 4%Protein 17%Fat 79% of calories
- Net carbs
- 2.9 g
- Total carbs
- 3.7 g
- Fiber
- 0.8 g
- Sugars
- 1.1 g
- Protein
- 10.8 g
- Fat
- 22.4 g
- Saturated fat
- 5.9 g
- Calories
- 255 kcal
- Sodium
- 156 mg · 6.79% RDA
- Magnesium
- 40 mg · 10% RDA
- Potassium
- 608 mg · 30.4% EMR
Nutrition by ingredient
| Per about 2 cups/ 480 ml | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Chicken stock (broth), chicken only, homemade | 0 g | 6.4 g | 6.4 g | 83 |
| Turmeric, fresh | 0.1 g | 0 g | 0 g | 0 |
| Ginger root, fresh | 0.2 g | 0 g | 0 g | 1 |
| Garlic, fresh | 0.3 g | 0.1 g | 0 g | 1 |
| Peppers, chile (chili), fresh | 0.2 g | 0 g | 0 g | 1 |
| Coconut aminos (substitute to soy sauce) | 0.3 g | 0 g | 0 g | 2 |
| Mushrooms (brown), fresh | 0.9 g | 0.6 g | 0 g | 5 |
| Chard, Swiss, raw | 0.5 g | 0.4 g | 0 g | 5 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.2 g | 3.1 g | 2.4 g | 36 |
| Spring onion, scallion, green onion, fresh | 0.2 g | 0.1 g | 0 g | 2 |
| Coriander (cilantro), fresh | 0 g | 0 g | 0 g | 0 |
| Olive oil, extra virgin | 0 g | 0 g | 13.5 g | 119 |
| Total | 2.9 g | 10.8 g | 22.4 g | 255 |
Serving size about 2 cups/ 480 ml
- Gluten free
- Dairy free
- Nut free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
Goes well with
Add a side and it's a complete meal.
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Comments & ratings (28)
I've made this soup MULTIPLE times over the last few years and it ALWAYS makes me feel so good! It's like a beautiful salad in soup form, so perfect for winter nights. Thanks so much for sharing!!
Thank you! That's exactly how I feel about this! Nothing beats a good strong bone broth with veggies! 😊
This was really good. I added hot chili oil instead of the olive oil and fresh chili and it worked perfect! I'd add a bit more garlic next time and a little less turmeric. Overall super tasty!
Thank you so much, I'm glad you enjoyed! ❤️
This is SO GOOD! Will probably become a staple recipe for me. Simple and easy to make and can add to make it a heartier meal. The broth is so satisfying and perfect comfort food for cold weather and getting through sick days.
Thank you Karen, I'm glad you enjoyed!
This soup looks beautiful. Is that a 2-cup serving?
Yes, that is correct, it's about 2 cups (I just added this in the serving info) - thank you for noticing!
Just made this (with a few modifications). Even without the oil it was very tasty. I added a bit of lime juice for some reason and that really worked well. Thanks for the recipe.
Thank you, I'm glad you enjoyed!
This soup is amazing. So tasty and very easy to make. It will be a favorite of mine. Thanks for sharing the recipe.
Thank you so much Sandra!
My husband decided to go low carb, plus he is vegetarian! he does not tend to get filled with soups only and before even trying this soup already started giving me feedback on needing something extra to eat afterwards.
a bowl later, he is asking for more! Husband and I very satisfied! The taste of this soup is just - yum!
best so far
Thank you for your kind words Lancia!
I highly recommend this recipe! So good and easy to make! I almost doubled the recipe and portioned it out into freezer safe bags and this is a great soup to keep in stock! Thank you! 😊
Thank you so much Alyssa!
After struggling with an weight gain in general last two years I turned to the keto diet and in 3 weeks have already lost 7lbs.
I have to say that your recipes are incredible, I also love that you can search hem by net carbs!
I made this recipe TWICE now in one week and I am obsessed, and my mom who has psoriatic arthritis even loves it! (As she is to be eating an anti-inflammatory diet).
Thank you SOOOOO much! I am officially obsessed.
Awww thank you so much for your lovely feedback! ❤️
I am so glad I found your site, so much info!
I had made some bone broth this past weekend, and used it for this soup to night. I started having a sore throat today at work, and had seen this recipe and thought I'd try it.
It tasted so good. I added a pre cooked chicken breast diced that needed to be eaten. I also added juice of half a lemon, and plopped the lemon rind into the simmering pot, then fished it out before I served the soup. Lemon just goes with any kind of chicken soup to me.
I am really enjoying your site, this is just what I needed to encourage me in my keto journey!
Thank you Amie! That sounds fantastic, especially the addition of lemon! 😊
Thank you for the great recipe. Made it tonight and it was delicious. One little typo you Amy want to correct....in the second line of the ingredients you say "or ground ginger". I think it should say "or ground turmeric ". Thanks again for you recipe.
Thank you for your kind words and for spotting the typo, Debbie!
This looks gorgeous, can't wait to try it! But can it be frozen? Can't exactly scale it down to 1 or 2 servings because of the number of eggs...
Yes it can! I'd keep half in the fridge and freeze the remaining soup (container of freezer bag).
When do you add the mushrooms?
Step 3 😊
Made this last night- Super tasty, thanks!
My Fiance was actually the one who cooked it and pointed out that your steps don't actually say when to add the mushrooms. Just a head up!
Thanks again for the delicious meal!
Thank you for your kind words Kezia, I'll fix it now! 😊