Our hens our very great layers, so we have a constant supply of eggs around here. I like to try to find new recipes for which I can use up all of these extra eggs. The other day I whipped up this super easy egg drop soup for lunch.
It was a hit with my entire family. And despite my best efforts, I sometimes struggle with picky eaters. The struggle is real.
So anytime I find something that my entire family will eat, I get pretty excited. Moms and dads, you get it right?
Easy Egg Drop Soup
Not only is this recipe delicious, its also pretty frugal. It takes a few simple ingredients and some of you may grow most of these in your garden.
The base of this soup is a poultry bone broth. I like to make big patches of bone broth and store it in the fridge and freezer for longer term storage.
- 4-6 cups of bone broth or this pre-made version
- 1/2 small sweet onion, diced
- 1 large carrot, diced
- 1/4 cup sweet peas, fresh or frozen.
- 2 large eggs
- 1 tablespoon butter
- bay leaf (optional)
- salt & peper to taste
How to Make Egg Drop Soup:
- Heat up stock pot on medium, add butter to melt and coat pot.
- Dice onions and carrots, add to pot with butter and sauté until onions are translucent.
- Add bone broth and bay leaf (if using) to the pot and simmer on low until the carrots are tender but not disintegrating. Incorporate peas (they only need to be cooked for a few minutes).
- In a separate bowl, mix up eggs until scrambled well.
- Turn up heat on pot until it has reached a slow boil.
- Very slowly, drizzle in egg mixture and continue to stir while incorporating. The eggs should cook almost immediately.
- Salt & pepper to taste. Depending on the flavor of your bone broth, you may or may not need much seasoning.
- Serve & enjoy!
If you’re looking for more egg recipes, check out this post including links to several egg recipes from some of my homestead blogger friends.
More egg posts: