Chicken Vegetable Egg Drop Soup
A nourishing, comforting bowl that comes together fast — best on a cold fall or winter day.
- Prep
- 5 min
- Cook
- 10 min
Nourishing, comforting, and warm — best enjoyed on a fall or winter day.
Method
Directions
-
1
Pour defrosted bag of chicken vegetable soup into a pot on medium heat.
-
2
De-stem and tear up kale or desired leafy green into bite-size portions. Add to soup.
-
3
Sprinkle a pinch of Celtic sea salt and stir for 2 minutes.
-
4
When soup begins to boil, crack in both eggs and stir for 3-4 minutes.
-
5
Top with diced avocado if desired and enjoy.
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