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Simple Egg Drop Soup

Louise | November 17
Paleo Egg Drop Bone Broth Soup

What do you do when you can’t drink any more bone broth? Well, in my case, I make soup out of it! Just like chicken broth or beef broth, bone broth (my recipe here) makes a great (and super nutritious) base for a lot of soups. Here’s a simple one I like to make when I’m in a rush (of course, you can use other broths too instead of the bone broth).

All it requires is some swiss chard (or other green leafy vegetable, like spinach is a good one), some eggs, and some seasoning. If you want to make the more traditional egg drop soup, then use some scallions (chopped green onions) instead of the swiss chard.

Paleo Swiss Chard

Just whisk the eggs and then drizzle them slowly into the boiling soup while slowly stirring in a clockwise direction. It takes a bit of patience to get the perfect effect, and I’m usually in too much of a hurry! Typically, all of the eggs go in at once and then there’s some stirring.

Then add the swiss chard and the seasoning. I like to add some coconut aminos (which I like to think of as a paleo version of soy sauce), some freshly grated ginger (always keep some frozen ginger in your freezer!), ground oregano, and some salt and pepper.

Paleo Egg Drop Bone Broth Soup

Simple Egg Drop Soup

  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Category: Appetizer, Lunch
  • Cuisine: American


  • 3 cups bone broth (or other broth)
  • 2 cups swiss chard (or other green leafy vegetable, e.g., spinach), chopped (can use scallions instead for a more traditional soup)
  • 2 eggs, whisked
  • 2 tablespoons coconut aminos
  • 1 teaspoon grated ginger
  • 1 teaspoon ground oregano (optional)
  • salt and pepper to taste


  1. Heat up the bone broth (or other broth) in a saucepan.
  2. Slowly drizzle in the whisked eggs while stirring slowly clockwise until the ribbons form.
  3. Add the swiss chard (or other vegetable), the coconut aminos, grated ginger, oregano and salt and pepper, and let it cook for a few minutes.


Stephanie H. - November 26

I find the easiest way to get traditional-looking egg strands in this kind of soup is to get the soup heated to just under the boil, then stir rapidly in a clockwise direction. Take your spoon out and drizzle a bit of the egg in at the side into the soup as it swirls around. Give that a moment or so to set and cook a bit without stirring. Then once those swirls are set, you can repeat until the egg is used up. I find stirring while adding the egg causes it to clump up. Hope this helps!

    Louise - November 26

    Thanks Stephanie! I’ll try that next time.

Kelly @ Primally Inspired - January 5

Just discovered your awesome website through Chowstalker! I was wanting a good bone broth egg drop soup for this cold day (and hopefully to prevent not catching a cold!) and yours caught my eye. It is wonderful. Thank you! I’ll be back your way for more yummy recipes soon 🙂

    Louise - January 5

    Thanks Kelly! I love your blog too – it’s on my blog list: 🙂

    Let me know how the bone broth egg drop soup goes – I love how easy it is to make!

      Kelly @ Primally Inspired - January 6

      Wow, thanks for including me in your list!

      I loved the soup! It was a cinch to make and hit the spot for a cold day. I’ve always wanted to try egg drop soup, but never knew how to get the eggs into ribbons like that. It worked like a charm. I used kale and added some green onion, too. It was delcious!

        Louise - January 6

        That’s great Kelly! I’m so glad you liked it – I’m just about to make another pot of bone broth myself actually.

Laura - October 20

Just love your website! Will be making the Egg Drop Soup tonight!

Jennifer - January 6

This was delicious!

    Louise - January 7

    Glad you enjoyed it!

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