Anti Inflammatory Chicken Egg Drop Soup

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the soup

1 lb boneless, skinless chicken breast, thinly sliced
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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6 cups chicken broth
1 tbsp fresh ginger, peeled and finely grated
2 tbsp coconut aminos
1 tsp toasted sesame oil
½ tsp fine sea salt, plus more to taste

For the slurry

3 tbsp rice starch or cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
3 tbsp cold water

For the egg ribbons

4 large pasteurized eggs, beaten

For serving

2 scallions (green tops only), thinly sliced
1 tsp fresh cilantro, roughly chopped (optional)

Instructions

1
Pour the chicken broth into a large saucepan and bring to a gentle boil over medium-high heat. Add the grated ginger, coconut aminos, sesame oil, and ½ tsp salt, then reduce the heat to medium and simmer for 5 minutes until the broth is fragrant.
2
Add the sliced chicken breast to the simmering broth. Cook, stirring occasionally, for 6–8 minutes until the chicken is opaque throughout with no pink at the center and registers 165°F (74°C) on an instant-read thermometer.

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