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 !
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!