Low Carb Egg Drop Soup to Soothe the Soul

This is a sponsored post written by me on behalf of the happy egg co.. All opinions are 100% mine.

Looking for the perfect winter meal to warm you up and make you feel better when you’re sick? This low carb egg drop soup is keto friendly and makes you feel better with tons of wholesome goodness all in one bowl. 

 

We’re a huge egg loving family. From scrambled eggs with bacon in the morning to delectable baked goods made with eggs, we love eggs. So much so that two years ago for my birthday, the kids and my husband got me 2 egg-laying chickens for our backyard. And having chickens has been SO much fun. But also a lot of work. And when winter rolls around, the egg laying slows down and even stops. Right now we’re left with no eggs and that is no bueno for this family. So we depend on the next best thing!

When our two aren’t laying, we pick up a carton or two of the happy egg co. eggs.The happy egg co.takes the consumer confusion out of the egg aisle – their delicious, brown-shelled eggs are produced by free to roam hens raised on family run free range farms. For this brand, raising their hens humanely isn’t simply a marketing tactic or a misleading mantra. The happy egg co. offers both Free Range on Pasture and Organic Free Range on Pasture eggs.

So when I fell sick last week and needed something to soothe me but still stick to my low carb high fat diet, I decided to make my version of egg drop soup. Using the ingredients I had at home, including the happy egg co. eggs, I came up with a recipe that was full of flavor without being too much when you’re sick. 

The happy egg co. eggs have such a wonderful bright, golden yolk, don’t you think? I added a few not-so-typical ingredients to our version. The radish cooked in the broth tasted almost like potatoes and the parsley gave it an earthy flavor. Chives for the onion flavor I love so much and a little pinch of cumin added some smokiness to the bowl. Overall I will be trying this again and again when I need to warm up. It may be my new go-to instead of chicken soup.  

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Low Carb Egg Drop Soup

Servings 1

Ingredients

  • 1 cup chicken broth
  • 1 radish julienned
  • 1 teaspoon cumin
  • 1 happy egg co. egg whisked
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh chives
  • salt and pepper to taste

Instructions

  1. Heat broth in a small saucepan and bring to a boil.  
  2. Add radish and cumin and whisk to combine. 

  3. Let cook 1 minute then add egg and whisk into the pan for 30 seconds. 

  4. Add parsley, chives, and salt and pepper and cook one more minute. 

  5. Serve and enjoy!

Recipe Notes

Serving 1 | 81 cal 2g carbs 5g fat 7g protein
Suggestion: Add 1 tablespoon of butter if you're short on fat macros for the day!

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Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

Cold and flu season is in full swing around here and it seems as though everyone I know has a runny nose and a cough. So before the plague hits our house I decided to make a batch of classic chicken noodle soup for dinner.

Not only can we enjoy the deliciousness of it now, but I’ve frozen half for later… just in case. And if we have any issues with congestion I’ll just add a pinch of red pepper flakes when I heat it back up on the stove. Problem solved!

This chicken noodle soup is not only delicious, but very easy to make. I didn’t even thaw the chicken tenders I used or chop them up. Nope. I just let the boiling soup do all the work.

If you’re looking for a comfort-filled meal that tastes great with a sandwich or a big green salad then this is the soup for you.

[Read more…]

Tomato Zucchini Soup {Lunch Recipe}

 

I love simple lunches. Something I can whip up or reheat easily is key. So when I was figuring out what to do with all of the tomatoes we have coming in right now from our garden, I knew that a soup would be perfect. Now I normally roast my tomatoes with some other veggies to make the base for my marinara sauce so I thought why not roast up some tomatoes for a soup as well.

This recipe, from start to finish, takes 30 minutes and can easily be made in larger quantities to store for future lunches (or dinners!). It’d go great with a grilled cheese and a salad. The kids loved it as well!

Tomato Zucchini Soup

  • 4 Roma tomatoes, diced
  • 2 medium zucchini, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 handful fresh basil, stems removed
  • Salt & pepper

Preheat oven to 375 degrees.

Line rimmed baking sheet with foil and lay tomatoes and zucchini on sheet.

Mix olive oil and garlic together in a small bowl. Drizzle over vegetables. Roast for 15-20 minutes or until slightly golden.

Remove veggies from the oven and let cool for 5 minutes. Add to Magic Bullet, food processor, or blender (your choice!) and blend for a few seconds until just combined. Add basil and salt and pepper. Blend until it’s at the consistency you like.

Pour and serve. This soup can be served cold, lukewarm, or hot. It tastes good either way!

Serves 2-4 depending on portion size

What type of soup do you love? 

Sausage & Kale Soup

Sausage and Kale Soup

In an effort to go green and become a bit more eco-friendly we’ve started an organic garden at home. We’ve also been very diligent about choosing a new and unique veggie to take home from the farmer’s market in an effort to teach our kids about eating healthy. One of the vegetables we picked up this week was kale. I’ve heard amazing things about it’s super green, vitamin rich goodness but honestly have never cooked with it before.

So I attempted to make kale chips as a healthy alternative to potato chips for my family. I had heard rave reviews from a few of my friends and just had to try them. What a mistake that was! Burnt to a crisp or so bitter I couldn’t swallow. I threw out the whole batch and was dreading watching the other bunch of kale we had picked.

Until I remembered a friend mentioning using kale in her soups. And then I thought of the sausage and potato soup they serve at the Olive Garden. The light in my head went on and I knew what dinner was going to be! Not only did I get some veggies into our meal, the kids enjoyed it! This soup is simple, easy, and comes together quick. The perfect way to relax in the cool, crisp spring air after enjoying the farmer’s market.

Sausage & Kale Soup

  • 2 sausage links
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 carrots, coined
  • 1 tablespoon flour
  • 1 can navy beans, rinsed
  • 4 cups chicken stock
  • 2 cups water
  • 4 cups of kale, stems removed, torn into small pieces
  • salt & pepper to taste

Saute the sausage in a large pot or dutch oven. Once slightly browned, remove from pan and set aside.

Add olive oil to the pan. Once heated, add onions and carrots to the pot and saute until translucent and tender. Sprinkle flour over the veggies and saute for a minute longer.

Pour chicken stock and water into the pot and add sausage back in. Add the beans and let simmer for 20 minutes, or until all of the flavors are incorporated. Add kale and season with salt and pepper to taste and cook for another 5 minutes.

Serve with some fresh-baked bread or your favorite salad for a wonderful and tasty meal in under 30 minutes.



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