Well, it’s officially soup weather. The temperature only reached into the 40’s yesterday and just might make 50 today. I’m not ready for the cold and having above average temperatures these last few weeks tricked my mind into thinking the cold would never come. (I know that 40 isn’t really that cold, I just really prefer summer). But at least the sun is out, and I feel sunshine makes the cold a little more tolerable. Luckily I had all the ingredients to make this easy egg drop soup. It’s perfect for all those inevitable cold days and, bonus, only takes about 30 minutes to make!
My car will now be an ice cube every morning. I’m going to have to plan my mornings with enough time to run outside and warm up my car before I leave for work or an early morning CrossFit class. (Yep, officially joined Arbor CrossFit!). I hate scraping my car windows. We do have a one car garage, but it’s tiny and I don’t even think my car would even fit…. the joys of an older home.
But, worst of all, is that I think our heater is on it’s last leg. It’s been making all these clicky, clanky type noises and takes forever to turn on. The house was 64 degrees when I got home from work yesterday and 61 degrees this morning… fingers crossed it’s something that can be fixed and we don’t need a new heater. And of course Kris was out of town this week.
With the colder weather (and potentially a broken heater), I’m bundling up and drinking lots of hot tea and will now only be eating soups. No more salads, at least until the heater is fixed. Salads don’t sound very appealing in freezing cold weather. So easy egg drop soup it is!
One of the nurses I work with gave me the recipe for this egg drop soup. (Thanks, Brandi!). I pretty much follow her recipe with a few modifications. I add more vegetables and included onions and garlic. Garlic is a must in almost all my meals so I could not leave that out. I also used more chicken. Her original recipe is for 2/3 a pound of chicken. Well, the package of chicken thighs I used was from Costco so it was definitely at least a pound…I ended up using five chicken thighs. The best part about this soup is that you can throw it together in 30 minutes. And who doesn’t love healthy, quick, and easy meals.
- 1 pounds of boneless, skinless chicken thighs (about 4-5 thighs)
- 3 stalks of celery, thinly sliced at an angle
- 1 large carrot, peeled and thinly sliced at an angle
- 1 cup of mushrooms, sliced
- Medium onion, sliced into thin strips
- 2 garlic cloves, minced
- 2 cups of spinach, roughly chopped
- 1 tbsp coconut oil
- ½ tsp pepper
- 4 cups of chicken or vegetable broth
- 2 tbsp corn starch
- 3 tbsp water
- 2 eggs, beaten
- Cilantro to garnish.
- Heat coconut oil in a large stockpot over medium heat.
- Add chicken thighs and cook until browned, about 3-5 minutes.
- Once chicken thighs are browned, add in celery, carrots, mushrooms, and onion. Cook until soft, 8-10 minutes, stirring occasionally. I cook the vegetables with the lid on the pot.
- Next, stir in minced garlic and pepper.
- Then add the broth and spinach. Stir to combine.
- In a small bowl, mix together corn starch and water. Add to soup.
- Increase to medium-high temperature and bring soup to a boil for 1 minute.
- Finally, add beaten eggs to soup. Stir. Reduce heat to medium and let cook for an additional 2-3 minutes.
- Garnish with cilantro to serve.