I've had straciatella soup and I've had egg drop soup. One is Italian and the other is Chinese; but what they have in common is one ingredient: egg. This soup is the marriage of those two, being Italian in composition (lots of veggies) and Chinese in flavor profile (think ginger, sesame, soy). You can add in optional noodles, and a variety of different greens woek too. This is a delicious and hearty, warming soup you can serve as an appetizer or main course.. medicinal even but that's all I'll say about that 😉 So let's dig in!
Chicken Veggie Egg Drop Soup
1 bulb of Garlic, minced
1 yellow onion, minced
1 cooked, skinless chicken breast, diced
6 cups of chicken broth
Avocado oil, enough for sautéing
6 ounces shiitake mushrooms, sliced
8 ounces baby Bella mushrooms, sliced
2 cups greens (I used spinach & butter lettuce!)
2 carrots, diced
2 inch piece of ginger, grated
1 tablespoon toasted sesame oil
1/4 cup organic gluten free tamari
3 Tablespoons grass-fed gelatin (this is for two purposes/ to add nutritional value and body to the broth.
1/4 cup filtered or spring water
In a large pot sauté the garlic and onion in a bit of avocado oil until fragrant. Add the mushrooms and sauté for about 4-5 minutes. In a small bowl make a slurry by mixing together your gelatin powder, tamari and water and let it sit. Next, pour in the chicken broth and bring to a boil. Now, reduce the heat to medium/low and add your chicken, carrots, ginger and tamari/ gelatin slurry. Simmer for about 6-7 minutes. In a small bowl beat the eggs and then pour them into the soup while stirring with the other hand. They will cook immediately. Reduce heat to low. Now add in your greens of choice and sesame oil, and cook for a minute more. Remove from heat and serve. This soup also works really well with rice or buckwheat noodles cooked separately and tossed in at the end. Enjoy!!