Keto Chicken Egg Drop Soup

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Nutrition facts per serving

One serving = 1 medium-sized bowl

Carbs
1.7g

Protein
18.0g

Fat
14.6g

Kcal.
211

Carbs

1.7g

Protein

18.0g

Fat

14.6g

Kcal.

211

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

This keto chicken egg drop soup is the definition of comforting.

It’s warm, it’s savory and super creamy – all while actually being healthy as well!

With only 1.7g net carbs this low carb chicken soup will leave you full for hours and keep you in ketosis.

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Keto Chicken Egg Drop Soup With Spinach Image #1
Keto Chicken Egg Drop Soup With Spinach Mobile Featured Image

Ingredients

l water
g chicken leg quarters
g frozen spinach
eggs
carrot
onion
heavy cream for serving
salt and pepper to taste
fl oz water
lbs chicken leg quarters
oz frozen spinach
eggs
carrot
onion
heavy cream for serving
salt and pepper to taste
cups water
lbs chicken leg quarters
oz frozen spinach
eggs
carrot
onion
heavy cream for serving
salt and pepper to taste

Step 1

  l water, g chicken leg quarters

  fl oz water, lbs chicken leg quarters

  cups water, lbs chicken leg quarters

Add the chicken into a large pot and fill it with the water.
Bring the water to a boil and let the chicken boil on medium heat for about 45 minutes.

Step 2

  carrot, onion

  carrot, onion

  carrot, onion

Prepare the vegetables while the chicken is cooking.

Peel the onion and carrot and chop the onion into fine cubes.
Grate the carrot.

Step 3

Heat a tbsp of butter in a frying pan and add the onion and carrot.
Fry the onion and carrot for about 7-8 minutes and stir frequently.

Step 4

Once the 45 minutes are over, you should be able to easily scrape off the chickens’ meat from the bones with a knife.

Cut the meat into small bite-sized chunks and add it back into the pot.

Step 5

  g frozen spinach

  oz frozen spinach

  oz frozen spinach

Add the fried onion and carrot as well as the frozen spinach into the pot and give the soup a good stir.

Step 6

  eggs

  eggs

  eggs

Whisk the eggs in a separate bowl.

Stir the chicken soup in a circular motion until you create a “whirl” and let the eggs slowly drizzle into the soup.

Keep stirring until the eggs are cooked.

Step 7

 salt and pepper to taste

 salt and pepper to taste

 salt and pepper to taste

Let the soup boil for another 1-2 minutes and add salt and pepper to taste.

Step 8

 heavy cream for serving

 heavy cream for serving

 heavy cream for serving

Serve the soup with a dash of heavy cream.

Storage

Put a lid on the pot or fill the soup in an air-tight container and store it in your fridge for up to 3 days.

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