Even though Abby Slutsky owns a bakery business, she likes to find a balance between nutritional foods, interesting side dishes, and sweets.
Egg Drop Soup Recipe With Saffron and Chicken
This is one of my favorite soups because it is simple, quick, and perfect for breakfast. (Yes, I am one of those people who enjoys less traditional breakfasts, and the egg in it makes it a morning favorite.) I can enjoy it with a piece of toast at my kitchen table or heat it in the microwave for a quick, on-the-go breakfast in a thermos. Of course, this soup is equally delicious for lunch, dinner, or a quick snack.
You can vary this egg drop soup to meet your dietary restrictions. You can make it with only eggs or embellish it with strips of pork, poultry, or seafood. In minutes you can enjoy a satisfying soup with ease. I use arrowroot starch as a thickener in this version because it is higher in fiber than cornstarch and has no taste. If you have trouble finding it at your local market, I use Bob’s Red Mill Arrowroot Flour from Amazon.
How to Make Bone Broth
To make bone broth, simmer animal connective tissue and bones for at least 12 hours and up to 24 hours. Use about four cups of water for at least two pounds of animal bones. Adding a few tablespoons of vinegar will help the nutrients seep out of the bones. Given the length of time it takes to make bone broth, I usually just buy it. However, if you prefer, you can use your own homemade bone broth for this recipe.
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- 4 cups chicken bone broth, jarred or boxed
- 1/4 cup low-sodium or regular chicken bouillion powder
- 4-5 tablespoons arrowroot starch or flour, depending on desired thickness
- 1/4 teaspoon saffron
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 cup leftover chicken or pork, shredded
- 3 large eggs, lightly beaten
- 2 scallions, cut in thin rounds, bottom half only
- Simmer the bone broth over low heat. Add the pepper, salt, and saffron. The saffron will help give the soup a vibrant yellow color. (Some people use turmeric or yellow food coloring to give the soup its color, but I like the addition of saffron. However, saffron is an expensive spice, so if you prefer turmeric or yellow food coloring, it will be a little more cost-efficient. Nevertheless, a little bit of saffron goes a long way.)
- Mix the powdered bouillon with hot water (microwaved or from a hot tap). Add the arrowroot starch, and stir the mixture until the arrowroot starch is dissolved and thickens the bouillon.
- Add the arrowroot mixture to the soup, and stir it until it thickens.
- Crack the eggs into a cup and lightly beat them.
- Add the beaten eggs to the hot soup. Stir the mixture lightly so swirls of egg flower strands form.
- Add the chicken, pork, or tofu.
- Let the soup simmer another 5 minutes.
- Add the scallions and cook the soup another 2 minutes. Then the soup is ready to serve. (I prefer the scallions slightly crunchy, but if you like them softer, you can cook the soup an extra few minutes.)
Why Use Bone Broth?
I have osteoporosis, so I like using prepared bone broth every so often to give my soup a calcium boost. (However, this will certainly come out fine with regular broth if you do not want the extra nutrients.) Since bone broth is more expensive than regular broth, I only use it when I make soups that are fast to prepare because I do not want the broth to evaporate from long cooking times.
A Medical News Today article indicates that bone broth has many nutrients that may help protect joints, minimize inflammation, assist in combating osteoporosis, and may make it easier to sleep and lose weight. Keep in mind, though, that the operative word is "may"; you may or may not see or feel a difference.
Nevertheless, I believe it cannot hurt to add the nutrients (iron, vitamins A and K, zinc, calcium, and others) into my diet once in a while. I have used a number of different bone broth brands with good results, so try one that fits your budget. Nutritional information may vary depending on the brand you use.
This soup is very versatile. Here are some ideas:
- Add seafood: Add chopped shrimp or crabmeat.
- Make it spicy: Add 1 1/2 teaspoons of hot mustard and a dash of tabasco sauce to give this soup a spicy kick.
- Add spinach: Swirl a 1/2 cup of baby spinach leaves into the broth.
© 2021 Abby Slutsky