NUTRITION

SERVINGS

INGREDIENTS

4 cups Low sodium chicken broth

4 oz Boneless skinless chicken breast

2 large Eggs

1 tbsp Arrowroot powder

1 tbsp Water

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.25 tsp Ground ginger

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp White pepper

2 stalks Green onions

PREPARATION

• 1

  Dice the chicken breast into very small, half-inch pieces to ensure they cook quickly and evenly.

• 2

  In a large pot, combine the chicken broth, coconut aminos, ground ginger, garlic powder, sea salt, and white pepper.

• 3

  Bring the mixture to a gentle boil over medium-high heat, then carefully add the diced chicken pieces.

• 4

  Reduce the heat to medium and simmer for approximately 5 minutes until the chicken is fully cooked through and opaque.

• 5

  In a small bowl, whisk the arrowroot powder and water together until no lumps remain to create a smooth slurry.

• 6

  Slowly stir the slurry into the simmering soup and continue to cook for 1-2 minutes until the liquid thickens slightly.

• 7

  In another small bowl, lightly beat the eggs with a fork until the yolks and whites are just combined.

• 8

  Using a spoon, stir the soup in a circular motion to create a slow whirlpool, then slowly drizzle the beaten eggs into the broth to form delicate ribbons.

• 9

  Remove the pot from the heat immediately and stir in the toasted sesame oil for aromatic depth.

• 10

  Garnish the soup with thinly sliced green onions and serve while hot.