Low FODMAP Paleo Egg Drop Soup

Total time20 min

Prep time8 min

Cook time12 min

This silky, savory soup comes together in one saucepan, built on a rich broth simmered with grated ginger, toasted sesame oil, and a splash of coconut aminos for deep umami flavor. A quick arrowroot slurry thickens the broth just enough to catch the eggs, which are poured in slowly and swirled into those signature long, silky ribbons. It's ready in minutes, endlessly comforting, and finished with sliced green onion tops for a fresh, sharp bite without any lingering heaviness. Every ingredient here is simple and traceable, which makes it easy to keep this one in a Low FODMAP rotation without a second thought. Serve it as a light lunch or a starter before a bigger meal — either way, it's the kind of soup you'll want on repeat.

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Ingredients

4 servings

4 cups chicken bone broth
Butcher's Organic Chicken Bone Broth Wegmans 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
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)
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This ingredient likely doesn’t work for the diet.

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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