Do you love losing weight while eating super delicious stuff?

If yes, this recipe is here to give you the best of both worlds!
A super delicious, comforting & nutritious recipe that’ll actually help you lose weight.

It’s incredibly filling while very low in carbs and calories
– one bowl has only 3.6g net carbs and 336 calories.

This recipe is a keto-friendly adaptation of a chicken soup my mom used to make me every time I felt sick.
Her chicken soup included noodles and potatoes, so it wasn’t exactly keto-friendly.

When I started living low carb, I really wanted to find out how to make a similar version of her chicken soup without going crazy on carbs.
I guess you can tell that I was really passionate about that chicken soup!

This recipe is the result for that search!
 
What I love about this recipe:

It’s low in calories and carbs while high in micronutrients and high-quality protein.

It’s very easy to make.

The egg and spinach are a great substitute for the noodles. Even though it doesn’t seem like it, they have a similar feel to actual noodles when eating the soup.

It’s family-friendly!

 

 

CHICKEN EGG DROP SOUP INGREDIENTS:

 

high-quality chicken: it doesn’t matter if you buy wings, drums or legs because you’ll scrape the meat off the bones. If you adjust the recipe accordingly, you can also use a whole chicken.

one onion: finely chopped and fried until translucent

one carrot: shredded and fried with the onion

spinach: I used frozen spinach, but you can also use fresh spinach

eggs: three whole eggs

seasonings: salt, pepper & parsley to taste

cooking oil: for frying the onion + carrot

cream: (preferably grass fed) makes the soup creamier and more satisfying (skip for paleo option or to reduce calories)

 

 

HOW TO MAKE THIS CHICKEN EGG DROP SOUP:

 
1. Cook the chicken:
Put the chicken into a large pot and cover it with water.
Bring the water to boil and reduce the heat to medium.
Let the chicken simmer for about an hour – make sure to skim off the foam every so often.

After about an hour, take the chicken out of the pot and cut the meat off the bones.
Place the chicken back into the broth and continue to let it simmer.
 
2. Fry the onion and carrot while the chicken is cooking:
In the meantime, chop the onion and peel the carrot.
Shred the carrot and place both the shredded carrot and chopped onion into a frying pan with some cooking oil.

Fry on medium to high heat until the onions are translucent.
Add the fried onion and carrot into the pot and stir. (Add after you scraped off the chicken meat and added it back to the broth.)
 
3. Add spinach:
Add the spinach to the pot and stir thoroughly.
 
4. Stir in the eggs:
Crack the eggs into a small bowl and whisk until the egg whites and egg yolks are combined.
Stir the chicken soup and let the eggs “slide” slowly into the soup.
Don’t stop stirring while you add the eggs.
 
5. Season:
Season with salt, pepper and fresh parsley to your liking.
 
6. Serve:
Serve warm with two tablespoons of cream.
 
 
One serving of this soup with the added cream (one bowl or 1.5 cups) has 3.6g net carbs (4.3g total carbs and 0.7g dietary fiber), 24.3g fat, 17.9g protein, and 336 calories.
If you skip the cream, the calories and the fat count will be lower.

(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

 
 

OTHER SAVORY KETO RECIPES:

 
Do you want to find more savory keto recipes? I’ve got you covered! Check out these posts too:
 

Keto-Friendly Chinese Hot And Sour Soup

Keto Garlic Mushroom Omelette (Keto Breakfast Idea)

Keto Tarte Flambée (Traditional French Bacon & Onion Keto Pizza)

Sausage Stuffed Mushrooms With Cream Cheese

Keto Shepherd’s Pie