January 13, 2019

Chicken Egg Drop Soup

You may have already figured out … I LOVE SOUP. I can’t get enough of it! I hardly have a sweet tooth. Its most defiantly a savory tooth or as I like to call it… a Soup Tooth! I love asian food but unfortunately I have very serious reactions to MSG and high amounts of sodium. Guess what is in most egg drop soups at Chinese restaurants? Yep… high amounts of sodium and MSG, not to mention I am super sensitive to eggs, soy and corn products. That is literally the entire list of ingredients in my favorite soup! AAAHHHH… so of course I got to work. I have been making this soup for my kids since they were babies! Only difference now is I use an Instant Pot, coconut aminos, and a superior quality fish sauce (Red Boat). The Instant Pot does such a beautiful job of 1. Cooking the chicken quicker than on the stove top and 2. Infuses so much flavor into the broth! I am excited for you all to make this and hopefully it will bring you as much joy as it brings us!

Chicken Egg Drop Soup

This soup is on a short list of my favorite things to eat! All of the authentic flavors of Chinese Egg Drop Soup without the sodium and MSG! Using a whole chicken is important because you really want that broth to be hearty and strong with chicken flavor! A family favorite !

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Prep Time 10

Cook Time 40

Total Time 50

Servings 8

Ingredients

1 whole chicken
1 whole onion thinly sliced
3 whole garlic cloves
2 tablespoons sea salt
2 tablespoons coconut amigos
2 teaspoons Red Boat Fish Sauce
2 teaspoons turmeric
8 cups water
6-8 eggs scrambled with a pinch of salt and pepper
4 green onions chopped

Instructions

Place whole chicken, onion, garlic cloves, sea salt, coconut amigos, Red Boat Fish Sauce, turmeric and water in a 6 or 8 quart Instant Pot Container.
Place the lid and seal, making sure the valve is set on sealing and not venting.
Press Pressure Cook, set time to 35 minutes.
Once the cooking cycle is completed, manually remove pressure by setting valve to venting. You can place a light kitchen towel over the valve to avoid spatter mess.
Once pressure is properly removed open lid and carefully remove the whole chicken. Place in a bowl and remove the 2 chicken breast. I shred in Kitchen Aid but you can use 2 forks or hands. Set chicken aside.
Shred the remaining chicken separately and use in another recipe. Or place shredded leftover chicken in freezer bag and freeze for use another time.
Strain the broth left in Instant Pot and ether place strained broth back in Instant Pot and press Sauté. Or place broth in large pot and bring to a boil.
Once the broth boils start stirring in one direction, pour egg into pot, and turn pot off. Allow it to swirl on its own for 1 minute and add the shredded chicken breast and green onion.
Serve nice and hot!