You can safely store Egg Drop Soup in an airtight container in the fridge for 3-4 days.
When reheating you may need to add a bit of water because egg drop soup tends to thicken when stored. 


Servings 4
Ingredients

  *     4 cup  low-sodium chicken broth
  *     2 beaten eggs
  *     1 tbsp soy sauce or liquid aminos
  *     ¼  tsp salt add more to taste
  *     ¼ tsp ground ginger
  *     ½  tsp ground pepper
  *     ¼ cup  cup green onions

Optional

  *     1/4 chicken broth to be added to xanthan gum
  *     2 tsp of xanthan gum or arrowroot flour for a thicker soup.

Instructions

  -     Add chicken broth, coconut aminos/soy sauce, salt, pepper and ginger, and boil.
  -     Reduce heat to simmer.
  -     In a bowl whisk together eggs.
  -     Slowly pour the eggs into the broth and stir eggs to create egg strands.
  -     For thicker soup Whisk together xanthan gum and a 1/4 cup chicken stock and add to soup.
  -     Cook until soup begins to thicken.

Recipe Notes

  * Calories: 90
  * Net Carbs:  3g

tags: low-carb, keto

source: https://stylishcravings.com/easy-keto-egg-drop-soup/