This Healthy & Creamy Chicken Egg Drop Soup is the perfect dish to make when it's cold outside and you need something warm and comforting! It's low carb and keto-friendly and can be made paleo with adjustments.
Add the chicken into a large pot and cover with water.
Bring to boil and let the chicken simmer on medium heat for about 1 hour.
In the meantime, chop the onion and peel the carrot. Shred the carrot.
Add cooking oil to a frying pan and fry the onion and carrot for 6-7 minutes on high to medium heat until translucent.
Set aside.
By now, you should be able to scrape the chicken meat off the bones easily.
Once you've scraped it off, add it back to the broth.
Add the fried onion and carrot to the chicken soup.
Add the spinach to the soup and stir thoroughly.
Crack the eggs into a small bowl or measuring cup and whisk until the egg whites and egg yolks have combined.
Stir the chicken soup while pouring the whisked eggs into the soup. (Don't stop stirring while adding the eggs!)
Continue stirring for 1 minute.
Let the soup simmer for a few more minutes to make sure the eggs are thoroughly cooked.
Season with salt, pepper, and fresh parsley.
Serve warm with two tablespoons of cream.
Serving Size 1/6 of soup (approx. 1.5 cups)
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.