Home / Recipes / Gluten Free / Keto Chicken Egg Drop Soup
Keto Chicken Egg Drop Soup
How to Make It
Step 1
Add chicken broth to a medium-sized saucepan. Add the raw chicken thighs, scallions (cut to 3” long), dried shrimp (optional), sliced ginger, and garlic clove. Allow the mixture to come to a simmer and cook for 25-30 minutes until the chicken is tender. Remove the chicken to a cutting board and dice it into small pieces.
Step 2
Use a slotted spoon to remove the scallions, ginger, and garlic clove. Leave the dried shrimp in the soup, if desired. Bring the soup to a boil. Add one cup of water to make up for the water lost during the simmering process. Scramble the eggs in a bowl, then add the white pepper and sesame seed oil.
Step 3
Then swirl the boiling broth with a spoon in one direction and pour the scrambled egg slowly in the other direction. The egg should form a raft that you can break apart.
Step 4
Combine arrowroot starch, kosher salt, and one tablespoon of water.
Step 5
Add it to the soup and allow the starch to cook for one minute. Serve the soup hot. Top the soup with extra sliced scallions as desired.
Ingredients
- Chicken broth – 1 qt
- Chicken Broilers Or Fryers Thigh Meat Only Raw – 2 thigh, bone and skin removed (yield from 1 lb ready-to-cook chicken)
- Ginger – 2 slice – 1″ diameter
- Garlic – 1 clove
- Scallions – 1 large
- Dried Shrimp – 1 tbsp
- Raw egg – 4 large
- Sesame oil – 1 tsp
- White pepper, ground – 0.13 tsp
- Arrowroot powder – 1 tbsp
- Coarse Kosher Salt – 2 tsp
