You don't need to order takeout with this easy and healthy Egg Drop Soup recipe! With protein packed chicken and eggs, this soup is hearty and filling.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: Chinese
Keyword: 21 Day Fix, 2B Mindset, Egg Drop Soup, gluten free, instant pot
Turn the Instant Pot to saute mode. When the display reads hot, add the oil. 1 tsp avocado oil
Saute the shallots, fresno peppers, ginger, and mushrooms for 1-2 minutes until the shallots are tender. 1 shallot2 Colorado red chili pods1 tbsp fresh ginger2 cups mushrooms
Add the pepper, coconut aminos, lime juice, and carrots. 1/2 tsp black pepper2 tbsp coconut aminos1 tsp lime juice1 cup 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. 4 chicken drumsticks4 cups chicken broth1 cup water
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 pressure 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. 2 eggs
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. 1/4 cup cilantro1/4 cup green onions2 cups spinach
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, stirring occasionally.
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.