Healthy Egg Drop Soup with Chicken

Directions for Instant Pot Healthy Egg Drop Soup with Chicken:

1. Turn the Instant Pot to saute mode. When the display reads hot, add the oil.
2. Saute the shallots, fresco peppers, ginger, and mushrooms for 1-2 minutes until the shallots are tender.
3. Add the pepper, coconut aminos, lime juice, and carrots.
4. Give it a quick stir then place the chicken on top of the vegetables. Pour the water and chicken stock into the Instant Pot.
5. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “manual” or “pressure cook” button for 9 minutes. Let the release naturally.
6. Remove the chicken from the Instant Pot and shred it.
7. Turn the Instant Pot back to saute mode to keep the soup hot. Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup
8. with the fork. The egg will cook in the hot soup.
9. Add the chicken back into the soup and then your choice of add-ins like cilantro, green onions, and spinach. Once the spinach has softened turn the Instant Pot off and serve.

Directions for slow cooker Egg Drop Soup:

1. Add all the soup ingredients, except the eggs, into your slow cooker.
2. Place the lid on the slow cooker. Cook on high heat for 3-4 hour or low heat for 5-6 until the chicken is cooked though.
3. Remove the chicken and shred.
4. Pour about 2 cups of the soup broth into a sauce pan and bring it to a boil.
5. Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with the fork. The egg will cook in the hot soup.
6. Pour the soup in the sauce pan back into the rest of the soup. Add the chicken and your choice of add-ins. Once the add-in have softened turn off the slow cooker and serve.

Can I make this healthy egg drop soup with chicken on the stovetop?

1. Heat the oil at the bottom of a stock pot on high heat.
2. Saute the shallots, fresco peppers, ginger, and mushrooms for 1/2 minutes until the shallots are tender.
3. Add the pepper, coconut aminos, lime juice, and carrots.
4. Give it a quick stir then place the chicken on top of the vegetables. Pour the water and chicken stock into the stock pot.
5. Bring the soup to a boil, then reduce the heat to medium low, cover, and allow the soup to simmer to 20-25 minutes.
6. Remove the chicken from the soup and shred it.
7. Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with the fork. The egg will cook in the hot soup.
8. Add the chicken back into the soup and then your choice of add-ins like cilantro, green onions, and spinach. Once the spinach has softened turn the stove off and serve.

What kinds of add-in’s and toppings can I put on this healthy egg drop soup with chicken?

I’ve found that there are some great toppings and add in’s that go well with this egg drop soup. Here are some ideas, remember that if you stray from this list you  need to consult your Weight Watchers, 21 Day Fix, Portion Fix, or 2B Mindset info to be sure you’re adding approved items.

The containers, portions, and points are calculated only to include these items:

• 1/4 cup cilantro
• 1/4 cup green onions
• 2 cups spinach
• lime wedges
• sliced red fresco chilis

Printable Healthy Egg Drop Soup with Chicken Recipe:

Print Recipe Rate this Recipe Save Recipe Go to Collections

5 from 2 votes

Healthy Egg Drop Soup with Chicken

This Easy Egg Drop Soup with Chicken can be made in the Instant Pot, Slow Cooker, or on the Stove! This healthy egg drop soup recipe is a homemade soup that's similar to your favorite Chinese takeout soup! Homemade Egg Drop Soup

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Soup

Cuisine: Chinese

Keyword: 21 Day Fix, 2B Mindset, Egg Drop Soup, Weight Watchers Freestyle

Servings: 4 Servings

Calories: 250kcal

Author: Becca Ludlum

Ingredients

Soup:

• 1 tsp avocado oil
• 4 chicken drumsticks or thighs
• 4 cups chicken stock low sodium
• 1 tbsp ginger fresh, minced
• 2 red fresco chilis diced
• 1 cup water
• 2 tbsp coconut aminos or low sodium tamari or soy sauce
• 1 cup carrots peeled and chopped
• 1/2 tsp pepper
• 1 tsp lime juice
• 1 shallot diced
• 2 cups mushrooms sliced
• 2 eggs

Optional: salt to taste

add-ins:

• 1/4 cup cilantro
• 1/4 cup green onions
• 2 cups spinach
• lime wedges
• sliced red fresco chilis

Instructions

Instant Pot:

• Turn the Instant Pot to saute mode. When the display reads hot, add the oil.
• Saute the shallots, fresco peppers, ginger, and mushrooms for 1-2 minutes until the shallots are tender.
• Add the pepper, coconut aminos, lime juice, and carrots.
• Give it a quick stir then place the chicken on top of the vegetables. Pour the water and chicken stock into the Instant Pot.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the "manual" or "pressure cook" button for 9 minutes. Let the release naturally.
• Remove the chicken from the Instant Pot and shred it.
• Turn the Instant Pot back to saute mode to keep the soup hot. Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with the fork. The egg will cook in the hot soup.
• Add the chicken back into the soup and then your choice of add-ins like cilantro, green onions, and spinach. Once the spinach has softened turn the Instant Pot off and serve.

Stove Top:

• Heat the oil at the bottom of a stock pot on high heat.
• Saute the shallots, fresco peppers, ginger, and mushrooms for 1/2 minutes until the shallots are tender.
• Add the pepper, coconut aminos, lime juice, and carrots.
• Give it a quick stir then place the chicken on top of the vegetables. Pour the water and chicken stock into the stock pot.
• Bring the soup to a boil, then reduce the heat to medium low, cover, and allow the soup to simmer to 20-25 minutes.
• Remove the chicken from the soup and shred it.
• Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with the fork. The egg will cook in the hot soup.
• Add the chicken back into the soup and then your choice of add-ins like cilantro, green onions, and spinach. Once the spinach has softened turn the stove off and serve.

Slow Cooker:

• Add all the soup ingredients, except the eggs, into your slow cooker.
• Place the lid on the slow cooker. Cook on high heat for 3-4 hour or low heat for 5-6 until the chicken is cooked though.
• Remove the chicken and shred.
• Pour about 2 cups of the soup broth into a sauce pan and bring it to a boil.
• Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with the fork. The egg will cook in the hot soup.
• Pour the soup in the sauce pan back into the rest of the soup. Add the chicken and your choice of add-ins. Once the add-in have softened turn off the slow cooker and serve.

Video

Notes

Containers for soup: 1 tsp 5R 3G Containers for add-ins: 2 1/2G Total containers per serving: 1 1/4R, 1 1/2G

Weight Watchers: 4 Blue Plan Points, 5 Green Plan Points, 4 Purple Plan Points

2B Mindset: Great dinner option, can be used for lunch as well if you add some carbs! 

Nutrition

Serving: 2C | Calories: 250kcal | Carbohydrates: 14g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 309mg | Potassium: 860mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7250IU | Vitamin C: 41mg | Calcium: 69mg | Iron: 2mg

Love this recipe?Take a pic and tag @beccaludlum or #mycrazygoodlife!