This Chinese inspired Keto Egg Drop Soup is a comforting chicken broth, loaded with silky wisps of egg. Enjoy it as an appetizer or main meal.
Love Low Carb Egg Drop Soup, but want it to be more filling? Easy; just add 8 ounces of cooked, shredded chicken and 1 cup of your favorite leafy green vegetables after the egg has been added.
This Keto Egg Drop Soup recipe makes 4 serves. 1 serving is just over 1 cup, and has 1g net carbs.
Store Low Carb Egg Drop Soup in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a microwave or in a saucepan over low heat.
Keto Egg Drop Soup Ingredients
- 4 cups of Chicken Stock
- 1 teaspoon of Xanthan Gum
- 1 teaspoon of Ginger, ground
- ¼ teaspoon of Garlic Powder
- ¼ teaspoon of White Pepper, ground
- 3 large Eggs
- 4 tablespoons of Sesame Oil
- Salt, to taste
- ¼ cup of Scallions, finely sliced
How to Make Keto Egg Drop Soup
- Place a large saucepan over medium heat, add the chicken stock, and whisk in xanthan gum, ginger, garlic, and pepper.
- Bring to a rolling simmer.
- Place the eggs into a mixing bowl and whisk well.
- Whisk the chicken stock into a whirlpool and slowly pour in the eggs.
- Bring back up to a simmer, then remove from the heat.
- Stir through the sesame oil, taste and add salt, if needed.
- Ladle into bowls, sprinkle with scallions, and serve.
Keto Egg Drop Soup - Easy Chinese Chicken Soup Recipe
This Chinese inspired Keto Egg Drop Soup is a comforting chicken broth, loaded with silky wisps of egg. Enjoy it as an appetizer or main meal.
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Print Pin Share EmailServings: 4 servings
4Calories: 277kcal
Unit Conversion
Ingredients
- 4 cups Chicken Stock
- 1 teaspoon Xanthan Gum
- 1 teaspoon Ground Ginger
- ¼ teaspoon Garlic Powder
- ¼ teaspoon White Pepper ground
- 3 large Eggs
- 4 tablespoons Sesame Oil
- Salt to taste
- ¼ cup Scallions finely sliced
Instructions
- Place a large saucepan over medium heat, add the chicken stock, and whisk in xanthan gum, ginger, garlic, and pepper.
- Bring to a rolling simmer.
- Place the eggs into a mixing bowl and whisk well.
- Whisk the chicken stock into a whirlpool and slowly pour in the eggs.
- Bring back up to a simmer, then remove from the heat.
- Stir through the sesame oil, taste and add salt, if needed.
- Ladle into bowls, sprinkle with scallions, and serve.
Nutrition
Calories: 277kcal | Carbohydrates: 2g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 165mg | Sodium: 427mg | Potassium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
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To make a larger batch of this Keto Egg Drop Soup recipe adjust the servings above.
