Low Fiber 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
6 cups chicken broth
Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
See all
1 tbsp fresh ginger, peeled and finely grated
Ingredient note
Low residue diets limit fibrous roots and whole spices. Only about 3/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
2 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tsp toasted sesame oil
½ tsp fine sea salt, plus more to taste

For the slurry

3 tbsp rice starch or cornstarch
3 tbsp cold water

For the egg ribbons

4 large pasteurized eggs, beaten

For serving

2 scallions (green tops only), thinly sliced
Omit this
This ingredient likely doesn’t work for the diet.
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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