I’ve been really wanting to post some simple and easy meals for a few weeks now. I’ve been working and experimenting to see what I can come up with, that takes the least amount of time but has the most impact flavor wise. I’m sure you saw my 5 Minute Pizza posted – which was a huge hit with everyone that made it. Now, it’s time for soup!
I was sick last week and was feeling really lazy. I wanted to make something that was tasty, but I didn’t want to stand around in the kitchen for an hour. Rather, I wanted a 5 minute meal that I could make and take back to bed with. And so, this was born! Not only does it only have 5 ingredients, it also takes 5 minutes to make – how easy is that?
With 5 simple ingredients, you can make some really tasty soup. Plus, since it has chicken boullion in it, you get a powerful punch of electrolytes to instantly make you feel better.
Yields 1 serving of 5 Minute Keto Egg Drop Soup
The Preparation
- 1 1/2 cups chicken broth
- 1/2 whole chicken bouillon cube
- 1 tablespoon butter
- 1 teaspoon chili-garlic paste, such as sambal oelek with garlic
- 2 large egg
The Execution
1. Put a pan on the stove and turn it to medium-high right away. You want to get this done quick so hotter is better in this circumstance. Add to it the chicken broth, boullion cube, and bacon fat (or butter).
2. Bring the broth to a boil and stir everything together. Then, add the chili garlic paste and stir again. Turn the stove off.
3. Beat the eggs in a separate container and pour into the steaming broth.
4. Stir together well and let sit for a moment to cook.
5. It’s all done! Serve up some awesome tasting keto egg drop soup in only 5 minutes.
This makes a total of 1 serving of 5-Minute Keto Egg Drop Soup. The serving comes out to be 291 calories, 23.2g fats, 3.3g net carbs, and 16.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/2 cup chicken broth | 22 | 0.8 | 1.6 | 0 | 1.6 | 2.4 |
| 1/2 whole chicken bouillon cube | 3 | 0 | 0.5 | 0 | 0.5 | 0 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 1 teaspoon chili-garlic paste | 7 | 0.5 | 0.4 | 0 | 0.3 | 0.4 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| Totals | 291 | 23.2 | 3.3 | 0 | 3.3 | 16.7 |
5-Minute Keto Egg Drop Soup
Ingredients
- 1 ½ cup chicken broth
- ½ whole chicken bouillon cube
- 1 tablespoon butter
- 1 teaspoon chili-garlic paste such as sambal oelek with garlic
- 2 large egg
Instructions
- Place a pan on the stove over medium-high heat. You want to get this done quick, so hotter is better in this case. Add the chicken broth, bouillon cube, and butter.
- Bring the broth to a boil and stir everything together. Next, add the chile-garlic paste and mix again. Turn off the stove.
- Whisk the eggs in a separate container and pour them into the steaming broth in a steady stream.
- Stir together well and let sit for a moment to cook.
- All done! Serve up some awesome-tasting keto egg drop soup in only 5 minutes.
Just made this. I thought it might take me a little longer because I am sometimes useless in the kitchen, but it literally took five minutes, and it was delicious. Thanks!
This is absurdly delicious. I’m surprised this recipe isn’t already chock full of positive comments!
Hehe – not everyone leaves comments but they give me love on Instagram. Thanks so much for the compliment!
This tastes stunning omg. And you could do so much with it!!
Thank you so much Becky – really glad you like it!
How many ounces/cup per serving?
You can eat the whole thing! It’s a single serving recipe. 🙂
Just made it. Was soo easy and quick. Very good. Creamy and tasty. Better than I’ve had in a restaurant. Will make it again when want hot cup of soup. (Thumbs up)
I’m glad you liked it! That’s a huge compliment 🙂
Just made it. Was soo easy and quick. Very good. Creamy and tasty. Better than I’ve had in a restaurant. Will make it again when want hot cup of soup. (Thumbs up)
This is so easy and so delicious. I’ve been adding about a cup of cabbage to it. it adds 2g of net sugar/carbs. But some fiber as well and a lot of extra texture.
Holy crap, this was delicious! So good, and so easy to make. This is going into my weekly rotation. So good. I was eating it less than ten minutes after turning on the burner. How great is that?!
That’s great! I’m glad you liked it!
Can I make this with vegetable broth? Or what would you recommend to make it vegetarian?
Can you make a bigger batch of this and freeze it? And eat it a serving at a time or do you need to make it by itself each time?
It probably wouldn’t taste the best re-heated due to the egg, but if you try it let us know how it went!
I made this soup today and it was De-Licious! I added another tablespoon of butter though. I am over the moon. My finicky daughter even liked it and wanted more. This recipe is a new favorite in our household! Thank you!
Thank you Jann! I’m glad you liked it.
I’m going to try this–I just made the chicken enchilada soup posted here and it is amazing!!! I love soup no matter what time of year and they make me feel full minus all the carbs.
Let me know how it turns out! 🙂
This soup tastes FANTASTIC! I actually crave it! I do have one question about the eggs… My eggs tend to ball up and look more like scrambled eggs versus the consistency of an egg drop soup. Any idea what I might be doing wrong?
I’m not sure! As long as you turn the heat down before pouring the eggs in, and continuously stir while you stream it in – I think it should work. I also like to use a whisk, even though Craig uses a spatula in this recipe.
I have made this a few times now and love how simple and delicious it is! Really hit the spot today when it got cold outside again!
I made this with beef broth instead of chicken because I only had beef bouillon on hand, and it tastes amazing. <3 Thanks for the quick and awesome recipe, I was really struggling with what to eat this afternoon.