GERD Friendly Paleo Egg Drop Soup

Total time20 min

Prep time8 min

Cook time12 min

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Ingredients

4 servings

4 cups chicken bone broth
Full Circle Organic Chicken Bone Broth Butcher's Organic Chicken Bone Broth H-E-B Chicken Bone Broth True Goodness Organic Chicken Bone Broth, 32 oz Sprouts Farmers Market Organic Chicken Bone Broth
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1 tbsp coconut aminos
1 tsp fresh ginger, finely grated
½ tsp toasted sesame oil
¼ tsp ground white pepper
Ingredient note
White pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
¼ tsp fine sea salt, plus more to taste
4 large eggs

For the slurry

1 tbsp arrowroot starch
2 tbsp cold water

For serving

2 green onions (green tops only), thinly sliced (optional)
Ingredient note
Scallions appears here only as an optional add-on, and the recipe uses just about 1/2 of a scallion per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.

Instructions

1
Combine the chicken bone broth, coconut aminos, grated ginger, sesame oil, white pepper, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 5–6 minutes.
2
In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved and no lumps remain. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 30–45 seconds until the broth thickens slightly and turns just barely glossy.

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