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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

1. Add chicken broth, coconut aminos/soy sauce, salt, pepper and ginger, and boil.
2. Reduce heat to simmer.
3. In a bowl whisk together eggs.
4. Slowly pour the eggs into the broth and stir eggs to create egg strands.
5. For thicker soup Whisk together xanthan gum and a 1/4 cup chicken stock and add to soup.
6. 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/