About
Traditional egg drop soup is delicious, but it is not high in protein despite the eggs. Tender, diced, boiled chicken thighs are added to amp up the protein. The broth is made from simmering the chicken thighs with large pieces of scallions, dried shrimp, garlic, and slices of ginger. The flavor profile gives this egg drop soup a nice spin towards Southeast Asian flavors. Feel free to pass on the dried shrimp if shellfish is an issue for you. The soup is excellent to keep on hand for a couple of days as it makes for a meal that is easy and quick to heat up in the microwave or on the stovetop.
Do I have to use unsalted chicken broth?
No, you do not have to use unsalted chicken broth. If you use salted chicken broth, don’t add any salt to the broth until you taste it. Taste the broth and add a little salt at a time (¼ tsp) until it tastes how you would like it.
Do I have to use dried shrimp?
No, you do not have to use dried shrimp. If you love shrimp, however, you can find dried shrimp at Asian grocery stores.
How long do the chicken thighs need to be cooked?
The chicken thighs should be cooked in the broth at a simmer for 25 to 30 minutes until they are tender.
Serving suggestions
Serve Keto Chinese Egg Drop Soup with Low Carb Black Bean Chicken
Ingredients
- 1 qt chicken broth
- 2 thigh, bone and skin removed (yield from 1 lb ready-to-cook chicken) chicken broilers or fryers thigh meat only raw
- 2 slice – 1" diameter ginger
- 1 clove garlic
- 1 large scallions
- 1 tablespoon dried shrimp
- 4 large raw egg
- 1 teaspoon sesame oil
- ⅛ teaspoon white pepper, ground
- 1 tablespoon arrowroot powder
- 2 teaspoon coarse kosher salt
Instructions
- 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.
- 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.
- 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.
- Combine arrowroot starch, kosher salt, and one tablespoon of water.
- 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.
Nutrition Facts
- Servings: 4
- Calories: 186.4kcal/779.8kJ (per serving)
- Fat: 10.4g (per serving)
- Carbs: 4.2g (per serving)
- Protein: 18.1g (per serving)
