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Spring Soup Recipe with Poached Egg (Paleo, Gluten-Free, Dairy-Free)

Louise Hendon | December 20
Spring soup with poached egg - paleo, gluten-free, dairy free

This is something I make all the time (for breakfast, lunch, and dinner), so I thought I would share it with everyone even though it’s not spring.

It’s so simple (3 ingredients) and has a really great clean feel – I love it.

Spring Soup Recipe with Poached Egg

First Ingredient: Chicken Broth

You can use homemade chicken broth or use a store-bought one.

Just bring the broth to a boil in a saucepan.

Second Ingredient: Eggs

You want to turn down the heat so that there’s just a gentle simmer and then poach your eggs first by stirring the broth in a circular manner and then cracking one egg at a time into the broth. Cook for 5 minutes for a slightly-runny egg. For more details on how to poach eggs, take a look at this post.

how to poach an egg

When the eggs are done, remove from the broth and place each egg into a bowl.

poached egg

Third Ingredient: Romaine Lettuce

Chop the romaine lettuce into thin strips and drop into the broth.

chopped romaine lettuce for spring soup

Cook for a few minutes until slightly wilted and then ladle the soup with the lettuce into the bowls with the poached egg.

spring soup with poached egg
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spring soup with poached egg

Anytime Spring Soup with Poached Egg (Paleo, Gluten-Free, Dairy-Free)


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Breakfast, Lunch
  • Cuisine: American

Ingredients

  • 2 eggs
  • 32 oz (1 quart) chicken broth
  • 1 head of romaine lettuce, chopped
  • salt to taste

Instructions

  1. Bring the chicken broth to a boil.
  2. Turn down the heat and poach the 2 eggs in the broth for 5 minutes (for a slightly-runny egg).
  3. Remove the eggs and place each into a bowl.
  4. Add the chopped romaine lettuce into the broth and cook for a few minutes until slightly wilted.
  5. Ladle the broth with the lettuce into the bowls.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 150
  • Sugar: 5 g
  • Fat: 5 g
  • Carbohydrates: 11 g
  • Fiber: 7 g
  • Protein: 16 g

 

Sarah - April 4

I’ve always wanted to cook lettuce but I’ve never tried. Does it work with all lettuces? This looks great!

    Louise Hendon - April 6

    Yep – it makes a really light soup 🙂

Sharon - April 17

Hi,

This sounds great! Do you end up wasting some of the broth? Or do you save some of it, with the lettuce already added, and use it another day? Or is the soup so light that you usually use up all 32 oz of broth in two servings?

    Louise Hendon - April 18

    I find I can finish all the broth quite easily as it’s so light. If there’s anything left over, you can definitely save the broth (I would finish off the vegetables and the eggs though and just save the broth).

Allison - July 28

This is a great idea. I love poached eggs but like to eat them on toast, so with Paleo-there goes that! I think I will make this for breakfast tomorrow, but do thin strips of spinach instead of romaine and maybe add some green onions bc I love them.

    Louise Hendon - July 28

    Sounds great Allison!

Meli - August 22

This soup seems to be very light and tasty. I love poached eggs and this pairing withh lettuce seems to be fine! Thank you for sharing!

    Louise Hendon - August 22

    Thanks Meli!

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