It’s fast. It’s nutritious. It’s Egg Drop Soup.

My kids love it, and it’s a tasty way to get quality animal proteins into our diet without spending a fortune. We have it with lunch or dinner about once a week.

It also has the added benefit of being primal. You know — the kind of thing our ancestors might have eaten 10,000 years ago.

And if you make it with a hearty bone broth, then it will be even more nutrient dense!

So, enough praises. Here’s the recipe.



The Players

1 medium onion , diced

, diced 2 stalks of celery , diced (optional)

, diced (optional) 1 Tbsp butter from pastured cows

from pastured cows 8 cups of chicken broth (where to buy chicken broth)

(where to buy chicken broth) 1/4 tsp ground ginger (fresh if you have it)

(fresh if you have it) 1 tsp soy sauce (unpasteurized and unrefined)

(unpasteurized and unrefined) 1/4 tsp sesame oil

salt to taste

to taste 3 Tbsp arrowroot powder (or corn starch) + 3 Tbsp water

(or corn starch) + 3 Tbsp water 6 eggs from pastured hens

The How-To

For more delicious recipes similar to this one (low-carb, high-fat), I highly recommend the Wicked Good Ketogenic Diet Cookbook.

Learn all about how to eat to force your body to burn fat. This book is jam packed with 156 delicious fat-shredding recipes that will help you burn fat like crazy. Even stubborn belly and thigh fat won’t stand a chance because your body will have NO CHOICE but to burn that fat for fuel!

At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.