SCD Egg Drop Soup: The Ultimate Chinese Comfort Food

It's a Friday night. In my pre-SCD life this day would be a date night for my husband and I composed of picking a local eatery and enjoying the free-ness of having someone else cook for you, serve you, and not worry about any potential non-existent consequences. Alas, that is the past and I no longer enjoy that freedom. I don't deny it for my husband though, so when he ordered some take-out chicken wings smothered in BBQ sauce, I wanted a reminiscent treat too. My mind began to turn- what did I have in my refrigerator? Yesterday I made slow-cooker chicken thighs, I had eggs,...wait! Suddenly I remembered those nights when I used to work late and have to eat dinner at 9pm, I would always make egg drop soup on the fly. All it consisted of was boxed rang-free chicken broth and eggs. Those are potentially SCD legal ingredients! So I grabbed my leftover chicken still in the crock-pot and scooped out all of the gelatin-ized  juices. There was only about 2 cups but that is enough for one bowl. Perfect. I then heated up this goop and strained out all the icky chicken parts. Then all that is left to do is bring to a boil, scramble an egg or two and toss it in! Yay! Homemade Chinese food without the bad-tummy feeling. No corn syrup either! So here is the recap:

2 cups chicken stock (homemade)

Bring to a boil

1 or 2 Eggs (depending on how eggy you like your egg drop soup)

Scramble in a separate bowl like you're making breakfast. Then slowly drizzle the eggs into the boiling broth, as soon as the egg hits the liquid take a chop stick (or the like) and wave it back and forth to create ribbons out of the egg.

Voila. that's it. I added a little garlic powder (1/2 tsp), and white pepper (1/2 tsp), and of course salt (1/2 Tbsp)



Make sure you add enough salt, that is what gives egg drop soup it's distinctive flavor.