Egg Drop Soup
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 T grated fresh ginger
- 2 garlic cloves minced
- 3 cups chicken stock
- 1½ T coconut aminos
- 3 large eggs
- 1 T sesame oil
- 1 t sea salt
- ½ t black pepper
- 3 T sliced green onions
Instructions
- In a 4- to 6-quart slow cooker, place the chicken, ginger, garlic, chicken stock, and coconut aminos. Cover and cook on HIGH for 4 hours.
- Remove the chicken from the slow cooker and with 2 forks or a shredder, shred the chicken. Return the shredded chicken to the slow cooker.
- In a small bowl, whisk the eggs, sesame oil, and ⅛ teaspoon of the sea salt. Whisk the egg mixture into the hot soup. Season with the remaining sea salt and black pepper.
- Serve topped with the sliced green onions.
Nutrition
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